Too Much Information: Carrie's Casein Free Chocolate Cupcakes / Cake

These are HANDS DOWN the best Chocolate Cupcakes I've ever had!!! and I'm not just saying that because they are mine :)

I have included many, many pics to prove my point. I dare you to not eat spoonfulls of batter!
Here goes:

Preheat oven to 350 degrees

Spray stone cupcake pan with Spectrum oil (You'll have to experiment if you use metal pans with cupcake holders - I am a pampered chef connoisseur) NOTE: This also makes 2 round cake pans of batter if you'd like a layered cake

Blend:

3/4 Cup Earth Balance Butter

1/3 Cup Brown Sugar

1 Cup regular sugar

When whipped nicely Add:

3 Eggs

Then add

1 Cup Almond Milk

3/4 Cup Vanilla Coconut yogurt

Slowly mix in

1 3/4 Cup Flour

1 1/4 Cup Cocoa powder

1 Tablespoon Baking Powder

8 "cranks" Sea Salt ( This might be around 1 teaspoon?)

Whip for a minute or two.

Pour into greased cupcake stone (or pan with liners).

This is where I note the amount...

The batter (if used entirely) will make:
12 "Muffin Top" cupcakes (which is what I did in the pictures below)
or
18 regular cupcakes - filled only 3/4 of the way up the mold/paper cup etc...

(Note: if you eat a few Tablespoons of batter - like I usually do! - then it will make 12 regular cupcakes. This is why my recipe makes a little more than the needed amount. This batter with a glass or two of wine is the perfect "snack" while baking. lol)

Place in oven slightly above center.