vegan pumpkin cupcakes with dark chocolate sprinkle frosting

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 until just combined, being careful not to overmix.
4. Fill each cupcake liner about two-thirds full with batter. 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, place the vegan shortening and vegan butter in the bowl of a stand mixer. Beat until smooth and creamy. Add the dark cocoa powder, vanilla extract, and a pinch of salt, and mix to combine.
7. Gradually add the powdered sugar, about 1 cup at a time, mixing 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 frosting will darken further as it sits.
8. Pour the Sweets & Treats Monster Mash sprinkles into a small shallow bowl.
9. Spread a layer of frosting onto each cooled cupcake, then dip the frosted top into the sprinkles, rolling gently to coat evenly. Repeat for all cupcakes.
10. Transfer the remaining frosting to a piping bag fitted with a 1M tip. Pipe a swirl on top of each sprinkle-coated cupcake. Finish with a Wilton ghost topper or other Halloween candy or decoration if desired.