| Total Fat | 18g |
| Total Carbohydrates | 58g |
| Cholesterol | 20mg |
| Sodium | 230mg |
| Dietary Fiber | 2g |
| Sugars | 38g |
| Protein | 3g |
Preheat oven to 350°F.
Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl with a whisk.
In a separate bowl combine the almondmilk, oil and vanilla.
Add wet ingredients to dry; stir just until combined.
Divide evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray.
Bake at 350°F for 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan for 5 minutes. Remove to a wire rack to cool completely.
To prepare buttercream. Combine powdered sugar and cocoa powder. Add butter; beat until combined. Beat in almondmilk until smooth. Frost tops of cupcakes.
Refrigerate leftovers.
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