Enable Accessibility
Skip to main content

Chocolate Cupcakes or Chocolate Sheet Cake

Cook Time:
37 Minutes
Serves Up To:
12 Servings

Nutrition Information

Total Fat18g
Total Carbohydrates58g
Dietary Fiber2g


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


  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.

  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.

Made with these products:

Chocolate Almondmilk
Chocolate Almondmilk
Shelf Stable Chocolate Almondmilk
Shelf Stable Chocolate Almondmilk