| Total Fat | 16g |
| Total Carbohydrates | 61g |
| Cholesterol | 0mg |
| Sodium | 290mg |
| Dietary Fiber | <1g |
| Sugars | 43g |
| Protein | 2g |
Preheat oven to 350°F.
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk.
In a separate bowl combine 1 cup 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 20 minutes at 350°F or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan 5 minutes. Remove to a wire rack to cool completely.
To prepare frosting. Combine frosting, remaining tablespoon of almondmilk, peppermint extract and food coloring; beat with an electric mixer until fluffy.
Frost cupcakes. Lightly place heart shaped cutter in center of a cupcake; carefully drop or spoon in mini chocolate chips. Press chips lightly. Remove cutter. Repeat with remaining cupcakes and chocolate chips.
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