Chocolate Cupcakes or Chocolate Sheet Cake
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.
Preheat oven to 350°F.
Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl with a whisk.
In a separate bowl combine the almondmilk, oil and vanilla.
Add wet ingredients to dry; stir just until combined.
Divide evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray.
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.
To prepare buttercream. Combine powdered sugar and cocoa powder. Add butter; beat until combined. Beat in almondmilk until smooth. Frost tops of cupcakes.
- 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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