To make the cupcakes begin by preheating your oven to 350 degrees and line 2 muffin tins with cupcake liners.

In a microwave safe bowl, melt chocolate for 1 minutes. Stir until smooth.

Once smooth, and Almondmilk, apple cider vinegar, oil, and vanilla and whisk together.

In a large bowl, combine sugar, flour, cocoa powder, baking soda and powder, and salt. Whisk to combine.

Add wet mixture to flour mixture and mix until all ingredients have been incorporated. Batter will be runny.

Pour batter into cupcake liner ⅔ of the way full.

Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean.

Transfer to a cooling rack and let cool completely.

To make the frosting:

In a microwave safe bowl, heat Almond Breeze Almondmilk Cashewmilk Blend for 1 minute.

Add chocolate chips to hot almond milk and stir until smooth. Set aside until it thickens, about 1 hour.

For the frosting, beat coconut oil, powdered sugar, vanilla, until smooth.

Use a pastry bag to frost cupcakes. Place your preferred piping tip inside the bag with the end snipped off so that the tip fits through the hole.

Place the bag inside a tall cup or glass and fold the excess bag over the edges.

Spoon the frosting inside one side of the bag and fill the other side with the ganache, leaving a little space so that the frosting doesn’t fill the entire bag.

Twist the bag and pipe frosting onto the cupcakes.

Sprinkle with chopped roasted almonds.