by @choosingchia
RECIPE | by @choosingchia
INGREDIENTS - CUPCAKES
• 3/4 cup almond milk
• 1 tsp apple cider vinegar
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup spelt flour
• 2 tsp instant espresso (can sub 2 tbsp brewed espresso)
• 3/4 cup organic cane sugar
• 5 tbsp cocoa powder
• 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
INGREDIENTS - FROSTING
• 1 cup vegan butter
• 1/2 cup cocoa powder
• 4 cups powdered sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• Pinch of salt
• Toppings: Sprinkles + chocolate chips
INSTRUCTIONS
1. Preheat the oven to 350 °F and line a cupcake pan with cupcake liners.
2. Mix the almond milk and apple cider vinegar and set aside for 5 minutes to turn to “buttermilk.” Next, add the coconut oil and vanilla extract.
3. Mix all the dry ingredients together in a bowl.
4. Pour the wet ingredients into the dry ingredients and mix together until smooth.
5. Spoon the batter into your pan, filling 3/4 of the way full. Bake for 17-19 minutes, or until a toothpick comes out clean.
6. To make the frosting, cream together the butter and cocoa powder until combined. Add the icing sugar 1 cup at a time until incorporated. Then add the vanilla and salt and beat on high until light and fluffy.
7. Use a piping bag to pipe icing onto the cupcakes.
8. Top with sprinkles and chocolate chips. Enjoy!