Chocolate Cupcakes

Yield: 12 cupcakes | Prep Time: 1 hour | Cook Time: 15 mins



  • 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 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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