Chocolate Cupcakes or Chocolate Sheet Cake

Prep Time



Cook Time





Serves Up To




  • 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


  1. 1

    Preheat oven to 350°F.

  2. 2

    Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl with a whisk.

  3. 3

    In a separate bowl combine the almondmilk, oil and vanilla.

  4. 4

    Add wet ingredients to dry; stir just until combined.

  5. 5

    Divide evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray.

  6. 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. 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. 8

    Refrigerate leftovers.

Made with these products:

Chocolate Almondmilk Photo

Chocolate Almondmilk

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