Preheat oven to 350 degrees.
Combine dry ingredients in a large bowl, mixing well to break up the cocoa powder evenly. (Note: the three vegan sugars listed are interchangeable in any amount as long as the total vegan sugar for the recipe equals two cups.)
Pour maple syrup, vinegar, and melted shortening over the dry ingredients. Add cold water immediately and stir vigorously until all lumps are gone.
Oil and lightly flour muffin tins or add paper cups to the trays. Fill with chocolate cake batter to roughly three-fourths full (batter will rise). Bake 30 minutes or until a toothpick stuck through the middle of the cake comes out clean.
Let cool completely and frost with your favorite vegan frosting. (I try to make my own frostings, but a delicious ready-made compliment to this super moist cupcake is Duncan Hines Mocha!)
Enjoy!!