Preheat oven to 350 degrees.

Line your cupcake tin with cupcake liners and set aside.

1. Boil your water, then set aside.
2. In a medium bowl mix together you flour, cocoa, baking soda, baking powder, and salt… set aside.
3. In a large bowl cream your eggs, sugar, apple cider vinegar, and vanilla for 1 minute until light and fluffy.
4. Add your oil and milk, mix again for another minute.
5. Carefully and gently blend your flour mixture into your wet mixture.
6. Next add in your 1/2 cup of boiling water and gently blend again. * Wear your apron 😉
7. Once completely blended together , use a large cookie scoop and scoop your batter into your lined cupcake tin, filling approximately 1/2 to 3/4 full.
8. Bake for approximately 18 minutes. Oven temperatures may vary so make sure your checking them with a toothpick.
9. Let cool when done baking.
10. While the cupcakes are cooling start your frosting.
11. In a large bowl cream together your butter and vanilla until fluffy, smooth, and creamy.
12. Add in your powdered sugar 1 cup at a time , blending well.
13. Once you’ve added all your powdered sugar, add 1 tsp at a time of cashew milk as needed depending on desired consistency… set aside.
14. Using a medium sized piping tip press the piping tip down into the center of the cupcakes then remove. ( Do not press all the way through the cupcake ) Save the the little piece of cake that’s left inside the tip.
15. Fill the cupcake hole with your sprinkles of choice and place the piece of cake over the top of the sprinkles, gently pressing down.
16. Pipe your frosting onto your cupcakes and top with sprinkles.
17. Enjoy 🙂