Chocolate Cupcakes with Blackberry Buttercream

Ingredients

Vegan Chocolate Cake

• 1 ⅓ cup plant based milk
• 1/2 cup melted vegan butter
• 1 cup sugar
• 1 ½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon Amoretti Vanilla Extract
• ½ cup cocoa powder
• 2 gluten free all purpose

Vegan Buttercream

• 1/2 cup of vegan butter
• 2 cups of powdered sugar
• pinch of salt
• 1.5 tsp of Amoretti Vanilla Extract
• 1.5 tsp of Amoretti Blackberry Artisan (you can switch this out for any artisan you'd like)

Directions

Vegan Chocolate Cake

1. In a large mixing bowl, mix plant based milk, melted vegan butter, sugar, baking soda, baking powder, and vanilla.
2. Then, whisk in cocoa powder until the mixture is smooth.
3. Lastly add your flour - be careful not to over-mix
4. Spoon batter into mini cupcake liners and cook in your mini cupcake maker for 10 min or in a mini cupcake pan in your 350 degree oven for 10-12 min

Vegan Buttercream

1. Add butter and salt to a large bowl and mix until smooth - about 3-5 min
2. gradually add your powdered sugar in 1/2 cup increments on a low speed and stop occasionally to scrape down the sides - this can take about 2 minutes
3. add your vanilla and your artisan
4. taste test to see that the flavor is to your palette and adjust as you need
5. add to a pastry bag with tip and pipe on to cooled down mini cupcakes
6. top with fun sprinkles and enjoy!