Chocolate Pumpkin Cupcakes

Preheat the oven to 350 F. Line 2 standard 12-cup cupcake pans with cupcake liners and set aside.

In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt until well combined. Set aside.

In a large mixing bowl, use and electric mixer set on a medium speed setting to cream the dairy-free soy margarine. Add the brown sugar and beat for 3-4 minutes, or until the mixture is smooth and fluffy. Beat in the eggs, one at a time, beating well with each addition. Add the canned pumpkin, sour cream, vinegar, vanilla extract and almond extract, beating until smooth. Gradually add the dry ingredients, beating until everything is just combined. Fold in the dairy-free chocolate chips.

Portion the batter into the prepared cupcake pans, filling the liners 3/4 of the way full. Bake for 25-30 minutes, or until the tops of the cupcakes spring back when touched. Allow cupcakes to cool completely on wire cooling racks before frosting with Dairy-Free Buttercream and decorating with homemade orange sprinkles.

Homemade Orange Sprinkles:

1/2 cup white granulated sugar 1 drop red food coloring 1 drop yellow food coloring 1. Place the sugar in a small bowl. Add the two drops of food coloring and mix together vigorously until the color is consistent throughout. For brighter sprinkles, feel free to add more drops of food coloring until reaching the desired color! Use to decorate Chocolate Pumpkin Cupcakes and other dairy-free Halloween treats like cookies and cakes.