(Vegan) Chocolate Cupcakes with Almond Buttercream

So these tasty little cuties were originally created for a friend's wedding. I spent weeks trying to come up with a delicious vegan and gluten-free chocolate cupcake, and here it is, though sans the gluten-free part.

I must admit I nearly lost my mind trying to perfect a vegan and gluten-free cake recipe. And really, when the big day finally arrived, the cake still wasn't perfect. But my boyfriend and close friends claimed the flavor was yummy. So on November 5, 2011, 50 of these chocolately little guys were presented to the world.

Here they are at the wedding! Aren't they cute?

And here they are next to the other three types of cupcakes! It was a beautiful table setting! 

The original recipe was also all organic, but if that's not a priority to you then go ahead and use granulated sugar and regular everything else. Also the hazelnut milk could be substituted for almond, soy, or hell, even cow milk. 

Ingredients for 40 mini cupcakes

• 1 1/2 cup flour
• 1/4 cup unsweetened cocoa powder
• 1 cup raw turbinado sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup hazelnut milk, at room temperature
• 1 teaspoon vanilla extract
• 1/3 cup peanut oil
• 1 teaspoon apple cider vinegar

Frosting

• 4 tablespoon vegan butter
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 3 - 4 cups powdered sugar
• 2 - 3 teaspoons hazelnut milk
• 1/2 cups toasted almond slivers

Preheat oven to 350 degrees. Line or spray mini-muffin pans.

Combine the milk and vinegar to form a "buttermilk." Set aside.

In a bowl, sift the dry ingredients. Set aside.

Add the oil and vanilla extract to the "buttermilk." Fold the dry ingredients into the wet. Mix until just combined.

Bake for 11 minutes. Allow to cool completely before frosting.

While the cupcakes are cooling...

Using a stand mixer with a whisk attachment, cream the butter. Then add 3 cups powdered sugar, extracts, and 2 teaspoons of milk. Whisk on low and gradually turn up the speed. Add more sugar or milk for desired consistency.

Frost or pipe the cooled cupcakes and immediately top with almond slivers, otherwise they won't stick.

Enjoy.