vegan pumpkin cupcakes with dark chocolate sprinkle frosting #HalloweenTreatsWeek

Directions

1. Preheat your oven to 350°F and line a cupcake pan with about 16 liners.
2. In a large bowl, whisk together the pumpkin puree, vegetable oil, dark brown sugar, and nondairy milk until smooth.
3. Add the all-purpose flour, baking soda, baking powder, salt, pumpkin spice mix, and vanilla extract. Stir just until combined.
4. Fill each cupcake liner about two-thirds full. You should get 16 to 18 cupcakes.
5. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
6. To make the frosting, beat the vegan shortening and vegan butter together in a stand mixer until smooth and creamy. Add the dark cocoa powder, vanilla extract, and salt, and mix well.
7. Gradually add the powdered sugar, about 1 cup at a time, beating until a thick frosting forms. If needed, add 1 to 2 tablespoons of nondairy milk to reach the desired consistency. Stir in a few drops of black food coloring—note that the color will deepen as it sits.
8. Pour the Monster Mash sprinkles into a small shallow bowl. Spread a layer of frosting onto each cooled cupcake, then dip the frosted top into the sprinkles, rolling gently to coat. Repeat for all cupcakes.
9. Transfer the remaining frosting to a piping bag fitted with a 1M tip. Pipe a swirl on top of each sprinkle-covered cupcake. Finish with a Halloween candy or edible decoration, such as a Wilton ghost topper, if desired.