1. Preheat the oven to 350 F.

2. Sift and combine the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and coffee powder in a large bowl, then set aside.

3. Whisk the plant milk and apple cider vinegar together in a medium bowl for about 30 seconds, then set aside for a few minutes. Add the sugar, oil, vanilla and almond extract and beat for a few minutes with an electric mixer until combined.

4. With the dry mixture, create a well in the middle and pour in the wet mixture while slowly mixing with a whisk until well-combined. Place paper cupcake holders in the pans and pour the cupcake mixture 3/4 of the way; giving a bit of space for them to rise while baking.

5. Place in the oven for about 15 – 18 minutes for regular sized cupcakes and 10 minutes for the mini sized cupcakes. If the toothpick comes out clean when you check, that means they’re ready to cool!

6. When the cupcakes are done, let them cool for about 15 minutes before frosting.

7. In a large bowl, beat the vegan margarine and vegetable shortening until fluffy (about 5 to 8 minutes).

8. Then add the powdered sugar while beating with an electric mixer 1 cup at a time. After the second cup, add in the extract and berries, and then add the rest of the powdered sugar. Keep beating for about 8 more minutes or until fluffy.

9. Now you’re ready to frost the cupcakes after they’ve completely cooled.

Enjoy!! 🙂