Instructions

• Preheat oven to 350°F (175°C). Line a muffin pan with paper liners and set aside.
• In a large bowl, whisk together 1 cup coconut milk, 3/4 cup sugar, 1/3 cup canola oil, 1 tablespoon amaretto liqueur, and 1 teaspoon vanilla extract until combined and slightly foamy.
• In a separate bowl, sift together 1 cup all-purpose flour, 1/3 cup cocoa powder, 2 tablespoons almond meal (or finely ground almonds), 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
• Add the dry ingredients to the wet ingredients in two additions, mixing gently after each addition until the batter is just combined and there are no (or very few) dry streaks. Do not overmix.
• Spoon the batter into the prepared liners, filling each cupcake about 3 tablespoons of batter.
• Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
• Remove the cupcakes from the oven, transfer the cupcakes (in their liners) to a cooling rack, and let cool completely before frosting.
• To make the frosting, place 1/2 cup butter or margarine (room temperature) in a mixing bowl and beat on medium speed until smooth and fluffy, about 2–3 minutes.
• Add 2 tablespoons cocoa powder and 1/2 cup confectioners’ sugar to the butter and beat until combined.
• Add 1 tablespoon amaretto liqueur, then continue adding the remaining confectioners’ sugar 1/2 cup at a time (until the total confectioners’ sugar added is between 2 1/2 and 3 cups), beating after each addition.
• If you want more amaretto flavor, add the second tablespoon of amaretto liqueur (you may use 1–2 tablespoons total according to taste). Add up to 2 tablespoons cream or soy creamer as needed to reach a spreadable/pipable consistency.
• Beat the frosting on medium-high speed for 3–5 minutes until light and fluffy.
• Spread or pipe the frosting onto the completely cooled cupcakes.