Chocolate Cupcakes or Chocolate Sheet Cake
Cook Time:
37
Minutes
Difficulty:
Easy
Serves Up To:
12
Servings
Nutrition Information
| Total Fat | 18g |
|---|---|
| Cholesterol | 20mg |
| Sodium | 230mg |
| Total Carbohydrates | 58g |
|---|---|
| Dietary Fiber | 2g |
| Sugars | 38g |
| Protein | 3g |
Ingredients
- 2¼ cups all-purpose flour
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1¼ cups Almond Breeze Chocolate Almondmilk
- ½ cup vegetable oil
- 1 tsp. vanilla extract
- 2 cups powdered sugar
- 1 Tbsp. cocoa powder
- ½ cup unsalted butter
- 4 tsp. Almond Breeze Chocolate Almondmilk
Directions
- 1
Preheat oven to 350°F.
- 2
Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl with a whisk.
- 3
In a separate bowl combine the almondmilk, oil and vanilla.
- 4
Add wet ingredients to dry; stir just until combined.
- 5
Divide evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray.
- 6
Bake at 350°3F for 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan for 5 minutes. Remove to a wire rack to cool completely.
- 7
To prepare buttercream. Combine powdered sugar and cocoa powder. Add butter; beat until combined. Beat in almondmilk until smooth. Frost tops of cupcakes.
- 8
Refrigerate leftovers.
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