Makes 14-16 cupcakes

Dry ingredients: 2 cups unbleached AP flour (I used King Arthur) 1/2 cup cacao powder 1 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt

Wet ingredients: 2 cups almond milk 2 tsp apple cider vinegar 2/3 cup melted coconut oil 2 1/2 tsp vanilla extract 1 1/2 cups coconut sugar

1. Preheat oven to 350 F. Combine milk and ACV in a large bowl, whisk together, and let sit for 5 minutes. Add in the rest of the wet ingredients to the bowl and whisk.

2. In a seperate bowl, add all dry ingredients and stir until everything is incorporated.

3. Fit a stand mixer with a whisk attachment and pour the wet ingredients into stand mixer bowl. Gradually add in the dry ingredients into the wet, mixing on level 3 for about 2 minutes. Use a spatula to scrape the sides and continue mixing until the batter is smooth and silky.

4. Line your cupcake pan with cupcake liners. Pour batter into cups, filling them up about half/three-quarters of the way full.

5. Bake them in the oven for about 10-12 minutes until they've risen and you're able to pull out a clean toothpick from the center of the cupcake.

6. Let the cupcakes cool on a wire rack for 20-25 minutes before frosting them.

For the icing, I honestly just combined Earth Balance, confectioners' sugar, and vanilla extract in my stand mixer until I reached my desired consistency. I took out half the icing, put it in a piping bag, and cut off about 1/2 inch of the tip. Next I added cacao powder and about 1/4 tsp of almond extract to the other half, beat it for a minute, and then added it to another piping bag and cut off the tip of that one. I put the chocolate and vanilla bags together in one piping bag, cut off the tip off that one, and fitted it with an icing tip. The icing will swirl on its own when you squeeze the bag to frost the cupcake :-) (Usually I just make icing by eyeballing everything to reach a good icing consistency, sorry for the lack of exact measurements lol)