(based on the “Thick Chocolate Fudgey Frostin'” from Vegan Cupcakes Take Over The World, with more vanilla and additional instructions)

1/2 c margarine
1/2 c agave nectar
3-4 tsp. vanilla extract
1/3 c cocoa powder
1/2 c soy milk powder

I glop everything in a bowl and mix with a handmixer until well combined, starting on low, then increasing gradually to high. (The original recipe calls for mixing it in stages, but it’s really unnecessary- just make sure you’re careful not to fling the stuff everywhere by mixing on high before everything’s properly combined.)

The original recipe also notes that you’ll not want to use flavored or granulated soy milk powder, but I find that even the non-granulated, non-flavored powders need to sit for a long time (several hours, or better yet overnight) to really combine. They powder needs to absorb the moisture from the wet ingredients, and then the soy-milkiness will be better combined in the frosting. Do not attempt to top cupcakes with freshly made frosting, or you’ll have a nasty, grainy mess. It’s much tastier and the texture is much better for letting it rest a while.

After mixing, place the covered bowl in the fridge. Before piping or spreading on cupcakes, let it sit out for several minutes to soften. This frosting doesn’t hold up well on a very hot day, as it’s a bit melty, but even at it’s gooiest, its’ still delicious. A crowd favorite, indeed.

Enjoy!