Chocolate Cupcakes


Chocolate Cupcakes

12 Cupcakes


1 hour



  • 1 cup Almond Breeze Unsweetened Almond Milk

  • 1 teaspoon white vinegar

  • ⅓ cup canola oil

  • ¾ cup sugar

  • 2 teaspoons vanilla extract

  • 1 cups cake flour

  • ⅓ cup cocoa powder, sifted

  • ¾ teaspoon baking soda

  • ½ teaspoon baking powder

  • Pinch of salt



  • ½ cup butter, softened

  • 230 g cream cheese, softened

  • 1 cup icing sugar

  • ½ teaspoon vanilla

  • ½ teaspoon peppermint extract

  • Full cream

Optional: Crushed candy for garnish


  • Preheat oven to 180 °C. Line 12 muffin pans with paper liners and set aside.

  • In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir Almond Breeze Unsweetened Almond Milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.

  • Pour evenly into prepared pans and bake 12-15 minutes or until toothpick comes out with a few moist crumbs after being inserted. Cool completely before frosting.

  • For the frosting, whip all ingredients together in a large bowl 3-5 minutes or until smooth and fluffy. Frost cupcakes and top with crushed candy, if desired.

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