Grease a 12-cup muffin tin or line with paper liners.
3. Step
In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
4. Step
Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
5. Step
Use an ice cream scoop to fill each muffin cup about ¾ of the way.
6. Step
Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
7. Step
Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
8. Step
Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
9. Step
Sift in the cocoa powder and vanilla and beat until smooth.
10. Step
Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
11. Step
Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
