Vegan Chocolate Cupcakes with Vanilla Buttercream

For the cupcakes

• 1/2 cup vegetable oil
• 3/4 cup sugar
• 2 Ener-G eggs 1 tbsp egg replacer + 1/4 cup water
• 1/2 tsp vinegar
• 1 tsp vanilla extract
• 1 cup rice milk or other milk alternative
• 1/4 cup dutch processed cocoa powder
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking powder

For the buttercream

• 1/4 cup vegan butter
• 1/4 cup vegetable shortening
• 1 1/2 cups icing sugar
• 1/2 tsp vanilla extract
• 1/4 cup rice milk or other milk alternative