The Best Chocolate Cupcakes Ever !

We celebrated Kris and Meghan's birthdays with these fabulous cupcakes. Oh and did I mention they are vegan? No they don't have tofu in them and yes they have a lot of sugar. I never said they are healthy, they are just so yummy. The Reeses Peanut Butter Cups are not vegan so leave them off if it matters to you.
I found the cake recipe on Oh She Glows and the Chocolate Frosting I found on Google but I don't remember where.

Vegan Chocolate Cupcakes

1 Cup Vanilla Almond Milk

1 Cup Sugar

1/3 Cup Extra Virgin Olive Oil

1 T. Apple Cider Vinegar

1 T. Pure Vanilla Extract

1/2 tsp Pure Almond Extract

1 1/2 Cups Unbleached All-Purpose Flour

1/3 Cup Cocoa Powder

1 tsp Baking Soda

3/4 tsp Kosher Salt

Preheat oven to 350* 

Beat together almond milk, oil, sugar, apple cider vinegar, vanilla, and almond extract. Beat on medium speed for a minute or two.

Sift in the dry ingredients (flour, cocoa powder, baking soda, and salt). Mix well, until smooth.

Scoop into cupcake paper lined cupcake tins. Using a large cookie scoop works great. Fill two thirds full for each. Bake for 22 minutes, or until they spring back when pressed with a finger. Makes 13 cupcakes.

Allow to cool before frosting.

Vegan Chocolate Frosting

6 oz Semi Sweet Chocolate Chips

6 T. Earth Balance

6 Cups Powdered Sugar

6-7 T. Almond Milk

1/2 tsp Vanilla

Pinch of Salt

Melt chocolate chips and Earth Balance in pan on low heat. Mix in sugar. Mix in almond milk, vanilla, and salt until smooth and glossy. I used an electric hand mixer.