Happy Birthday Cupcakes

These are even better than my fudge brownies - especially if you love mocha! The icing is some sort of caramel flavoring (as suggested per the birthday girl) and there are little chocolate chips through the cupcakes.

(Vegan Mocha Cupcake Ingredients)

• 2 Cups of Sifted Cake Flour
• 1 Cup Vegan Granulated Sugar
• 1/2 Cup of Cocoa Powder
• 2 tsp Baking Soda
• 1-2 tsp Baking powder
• 1 Cup of Vegan Buttermilk
• 5 tbl Strong-Brewed Coffee
• 1/2 cup Veggie Oil (1/4 Coconut, 1/4 regular)
• Vegan Dark Chocolate Chips (dusted in flour)

(Vegan Buttercream Ingredients)

• 2 tbl Non-Dairy Caramel Creamer
• 5-8 tbl of Coconut Oil or preferred Vegan Alternative
• 1/4 tsp Sea Salt
• 3 Drops of Preferred Blue Dye (India Tree is best)
• 1-2 Cups of Powdered Sugar

(Directions)

• For the Vegan Mocha Cupcake: Preheat oven to 375 degrees.Sift the dry ingredients together and add in the buttermilk and coffee. Mix well.
• Add in the veggie oil and stir, then once fully incorporated you can add the chocolate chips.
• Fill the oiled cupcake tins 3/4 of the way and bake at 375 degrees for about 25-30 minutes or until the middle is clean (after poking with a knife).
• Let them cool and prep your buttercream.
• For the Vegan Buttercream: Cream the coconut oil/alternative until just before fluffy and add in the liquid and powdered sugar.
• Cream and add in the blue dye and more powdered sugar until your liking.
• Place about three tablespoons of buttercream onto each cupcake and spread into a beautiful rose shape.
• Cool in the fridge until ready to eat and enjoy!