Virgin coconut oil and almond milk replace the need for dairy in this also egg-free cupcake recipe. Tenderness and rich flavor are not sacrificed here!
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Preheat the oven to 350ºF and line muffin cups with 15 paper liners.
Sift the flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon into a large whisking bowl. Add the almond milk, oil, balsamic vinegar and vanilla and whisk well, until the batter is smooth. Spoon the batter into the paper cups (and ice cream scoop makes tidy work of this) and bake the cupcakes for about 20 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cupcakes completely before frosting.
For the frosting, beat the coconut oil and brown sugar well until smooth. Add the vanilla and cocoa powder and beat well. Stir in 1 cup of the icing sugar, beating until smooth and then add the almond milk, followed by the remaining 1 cup of icing sugar, again beating well until smooth and fluffy.
Spread or pipe the frosting onto the cupcakes and chill until ready to serve.
The cupcakes will keep for up to 3 days.