Chocolate Cupcakes or Chocolate Sheet Cake

Cooking Time

37 minutes

Difficulty

Easy

Serves Up To

12

Nutrition Information

Total Fat18g
Cholesterol20mg
Sodium230mg
Total Carbohydrates58g
Dietary Fiber2g
Sugars38g
Protein3g

One simple recipe delivers big chocolate taste. To prepare this recipe as a sheet cake use a 13”x9” pan coated with cooking spray and reduce the bake time to 20 minutes. If you'd like to keep things dairy free, substitute a vegan butter for regular in the buttercream part of the recipe.

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.

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

Included in this recipe

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