Blackout Cupcakes

1. Preheat the oven to 350 F.
2. Make vegan buttermilk by whisking oat milk and apple cider vinegar in a small bowl. Set aside for at least 15 minutes.
3. Cream plant butter and sugar using an electric hand mixer or stand mixer on medium speed for about 1-2 minutes.
4. Add eggs, one at the time. Scrap the bowl with a rubber spatula often.
5. Slowly pour vegan buttermilk into the bowl, and mix until liquid is fully incorporated with the plant butter and sugar.
6. Reduce the mixer speed and add half of the dry ingredients. Mix until just combined, and then add the rest of the dry ingredients and mix until batter forms.
7. Scoop batter into paper-lined muffin tin. Fill until it is about 1/2 full. Bake for 16-18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool cupcakes completely before decorating.

Simple Chocolate Frosting

1. Add all of the ingredients, except for the oat milk, to a large bowl of to the bowl of an electric mixer.
2. Mix the ingredients together on high speed until creamy and fluffy. Use the oat milk to thin out the frosting to your desired consistency.
3. Add small amounts at a time. Use room temperature frosting to decorate cupcakes.

Decorating Cupcakes

1. Take 3 baked cupcakes and crumble them in a bowl until they are the texture of potting soil. Set aside.
2. Use a piping bag or spoon to add frosting on top of each cupcake.
3. Sprinkle the reserved cupcake crumbs on top.