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Chocolate cupcakes with chocolate frosting are placed on a wire rack, with a bowl of extra frosting and a butter knife beside them.

Chocolate Cupcakes or Chocolate Sheet Cake

Cook Time:
37 Minutes
Difficulty:
Easy
Serves Up To:
12 Servings

Nutrition Information

Total Fat
18g
Total Carbohydrates
58g
Cholesterol
20mg
Sodium
230mg
Dietary Fiber
2g
Sugars
38g
Protein
3g

Ingredients

Cake:

  • 2¼ cups all-purpose flour
  • 1 cup sugar
  • ½ cup unsweetened cocoa powder
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup vegetable oil
  • 1 tsp. vanilla extract

Buttercream:

  • 2 cups powdered sugar
  • 1 Tbsp. cocoa powder
  • ½ cup unsalted butter

Directions

    Cake

    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°F 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.

    Buttercream

    1. To prepare buttercream. Combine powdered sugar and cocoa powder. Add butter; beat until combined. Beat in almondmilk until smooth. Frost tops of cupcakes.

    2. Refrigerate leftovers.

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