Cupcakes

1. Preheat oven to 350F. Line two standard sized muffin tins with 18 cupcake liners.
2. Make the batter: In a large heatproof bowl, whisk together the flour, cocoa, baking soda, sugar, and brown sugar. Whisk in olive oil, canola oil and coffee until smooth.
3. Mold: Pour or scoop batter into prepared tins, filling each almost to the top. Place the tins in the center of the oven and bake 15-18 minutes, or until a toothpick inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool cupcakes in their pans on a wire rack for at least ten minutes, before gently removing to cool completely.

Frosting

1. Make the frosting: In a stand mixer fitted with the paddle attachment or a large bowl and a hand mixer, cream vegan butter until fluffy, and lighter in color, about 1 minute. With the mixer on low, add the powdered sugar, salt, vanilla, and 1 tablespoon almond milk. Add more milk if too thick.