Day 1 – Frosting:

1. On a stand mixer fitted with a paddle attachment, whip butter on medium speed for 2-5 minutes until creamy and light in color.
2. Scrape down the bowl and paddle, then add the Americolor Super Black food color gel. Combine it until the butter turns gray. Scraping down the bowl in between, and making sure that all the butter underneath is incorporated.
3. Next, add the powdered sugar, black cocoa powder, non-dairy milk, vanilla extract, and salt. Turn the mixer to low until all ingredients start to come together. Then increase the speed to medium, and beat for a full two minutes. The color will look like a dark gray at first but darken as time passes.
4. Place the buttercream in an airtight container and allow the color to deepen for 24 hours or more.
5.  When ready to use it, bring it to room temperature and re-whip it with your stand mixer to return it to frosting consistency.

Day 2 – Cupcakes:

1. Preheat the oven to 350° Fahrenheit and line a 12-cup muffin pan with cupcake liners.
2. Combine non-dairy milk, make sure it’s lukewarm, and apple cider vinegar. Mix and set aside for 5 minutes. This is your vegan buttermilk.
3. In a large bowl, add the all-purpose flour, baking powder, and salt. Mix until well combined.
4. Next, in another bowl, combine vegan buttermilk, oil, sugar, black cocoa powder, and vanilla extract. Whisk until everything is emulsified and then add it to the dry ingredients. Combine all the wet and dry ingredients until you get a thick batter.
5. Spoon the batter into the cupcake liners. Fill only 2/3rds of the way completely and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove the cupcakes from the oven, and let them cool in the pan for 10 minutes. After, remove them from the pan and let them fully cool on a wire cooling rack. Do not frost at this stage, as it will melt.