For the Cake:

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2 cups granulated sugar

1 ¾ cups all-purpose flour (Organic Whole Wheat Pastry flour)

¾ cup Organic cocoa powder, sifted

1 ½ tsp baking soda

1 ½ tsp baking powder

1 tsp sea salt

2 eggs, slightly beaten (or two flax-eggs, if you’re making the cupcakes vegan)

1 cup almond milk (or your fav non-dairy milk)

½ cup avocado oil

2 tsp vanilla

1 cup boiling water

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Icing:

2 sticks vegan butter, room temperature

4 cups powdered sugar, sifted

¾ cup unsweetened cocoa powder, sifted

2 tsp vanilla extract

¼-½ cup almond milk

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1. Preheat your oven to 350 degrees F.

2. Line 2 cupcake pans (12 cupcakes each) with cupcake liners. Set the pans aside.

3. In a large bowl, whisk together all of the dry ingredients (the sugar through the salt on The Cake Part ingredients list).

4. Then mix together wet ingredients: the eggs, almond milk, oil, and vanilla.

5. Gently stir the wet ingredients into the dry until there are no more streaks of flour.

6. Add in 1 cup of boiling water and stir just until fully mixed.

7. Pour the batter into the cupcake-lined pans.

8. Bake the cupcakes in your pre-heated oven for about 30 minutes or until the tops no longer look wet and spring back when lightly pressed.

9. Cool the cupcakes in the pan on a hot pad for 2-3 minutes, then transfer to a plate or wire cooling racks to cool completely.

10. To make the frosting, sift the cocoa powder and powdered sugar into a medium-sized bowl.

11. In a large bowl, whip the vegan butter until creamy.

12. Add in about ⅓ of the powdered sugar/cocoa mixture, vanilla extract, and some almond milk.

13. Turn the beaters on the lowest speed and slowly incorporate those ingredients.

14. Add in another ⅓ of the powdered sugar/cocoa mixture and more almond milk as needed.

15. Continue adding the remaining powdered sugar/cocoa mixture and almond milk until you reach a creamy frosting consistency.

16. Scoop the frosting into a plastic bag or pastry bag fitted with the frosting tip and pipe the frosting onto the cupcakes.

17. Optionally, add toppings like sprinkles, crushed Oreos, or chocolate chips to the cupcakes.

18. Enjoy!