For the cupcakes:

• 2 1/2 cups of all purpose flour
• 1 3/4 cups of organic cane sugar or granulated sugar
• 3/4 cup of cocoa powder
• 1 teaspoon of baking powder
• 1 teaspoons of baking soda
• 1 teaspoon of salt
• 1 teaspoon of espresso powder
• 2/3 cup of melted coconut oil (get unrefined if you want it to be virtually tasteless), vegetable or coanola oil also work
• 1 1/2 tablespoons of apple cider vinegar
• 1 teaspoon of vanilla
• 1/2 teaspoon of almond extract
• 1 1/2 cups of milk, any kind works here (I tested it with almond milk and regular dairy milk), at room temperature*
• 1/2 cup of apple sauce unsweetened, at room temperature*

For the frosting:

• 1/2 cup of unsalted butter, at room temperature (vegan as desired)
• 2 cups of confectioners’ sugar
• 1/2 teaspoon of peppermint extract
• 2 tablespoons of milk of choice
• Crushed peppermint for garnish
• Natural Delights Truffles for garnish