Ingredients

for the cupcakes:

• 2 tbsp almond milk, room temperature
• 1/2 tsp vanilla extract
• 2 tbsp coconut oil, melted
• 1 egg white, room temperature
• 40g of flour (4 tbsp)
• 3 tbsp of granulated sugar
• 2 tbsp of cocoa powder
• 1/4 tsp of baking soda
• 1/8 tsp of salt
• heaping 1/4 tsp of instant espresso powder

for the frosting:

• 1/2 tsp water
• 1/4 tsp espresso powder
• 2 tbsp of butter, softened
• 2 oz cream cheese, softened
• 1/2 cup powdered sugar
• 2 tbsp of cocoa powder
• pinch of salt
• splash of vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Line two tins of a cupcake pan with cupcake liners or parchment paper.
2. In a mixing bowl, add the almond milk, vanilla extract, melted coconut oil, and egg white*. Stir to combine. *make sure all wet ingredients are at room temperature.
3. Through a sifter, add the flour, sugar, cocoa powder, baking soda, salt, and espresso powder, and sift into the bowl with wet ingredients. Stir until the batter just comes together.
4. Divide the batter into the cupcake pan, filling the liners just under the top - you can get two large cupcakes or three small cupcakes from the batter.
5. Bake for 21 - 23 minutes until a toothpick comes out clean. Remove from oven and take cupcakes out of pan to cool on a wire rack.
6. While the cupcakes cool, prep the frosting.
7. In the bowl of a stand mixer, combine the water and espresso powder to dissolve the espresso. Add the rest of the ingredients to the bowl. Whip until the frosting is smooth. You'll know it's done when it has lightened in color and gotten fluffy, you might need to scrape the sides of the bowl halfway through whipping to ensure it's smooth.
8. Once the cupcakes are cool, frost as desired. Top with sprinkles, cacao nibs, etc. Enjoy!