Chocolate Cupcakes With Matcha-Infused Buttercream Frosting

INGREDIENTS:

Vegan Chocolate Cupcakes:

• 3/4 cup water
• 1/4 cup applesauce
• 1/4 cup coconut oil, melted
• 1 tsp apple cider vinegar
• 1 tsp pure vanilla extract
• 1 cup flour (I used all-purpose)
• 1/4 cup cocoa powder, unsweetened
• 3/4 cup cane sugar
• 1/2 tsp baking soda
• 3/4 tsp salt

Matcha-Infused Buttercream Frosting:

• 1 1/3 cup powdered sugar
• 2/3 cup vegan butter, softened (we used Earth Balance)
• 1-2 tsp Cozy As F*ck Metta Matcha (depending on how green you want your frosting to be!)

INSTRUCTIONS:

1. Pre-heat oven to 350F. Rub some coconut oil your cupcake pan to prevent sticking. Set aside.
2. Add water, apple sauce, melted coconut oil, vinegar, and vanilla extract to a large bowl and mix well. 
3. Sift in the flour, cocoa powder, sugar, baking soda, and salt. Mix well, but don't over-mix (just make sure it's all incorporated well).
4. Fill cupcake pan, only filling each space about 2/3 of the way full. 
5. Bake 20-22 minutes, or until cooked all the way though (when a toothpick inserted in the center comes out clean). 
6. Allow to cool completely before frosting.
7. When cupcakes are cooled completely, prepare your frosting. Add powdered sugar, vegan butter, and matcha powder to a large bowl, using a sifter for the powdered sugar and matcha powder. Using electric beaters, mix very well, until incorporated. 
8. Spread or pipe frosting onto cupcakes, as desired. 
9. Enjoy! :) 

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