Ingredients
Scale
Dry Ingredients:
- 1 1/2 c. Cara’s All-Purpose Flour
- 1/2 c. cocoa powder
- 3/4 c. granulated sugar
- 1 1/2 tsp. baking powder
- 3/4 tsp. xanthan gum
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
Wet Ingredients:
- 1 c. nondairy milk (I use unsweetened almond)
- 1/3 c. mild-flavored oil
- 1 Tbsp. apple cider vinegar
For the frosting:
- 1/2 c. non-hydrogenated shortening
- 1 c. powdered sugar
- 1/2 c. cocoa powder
Extras:
- 2 packs gluten-free vegan black licorice rope
- 24 homemade vegan googly eyes
- gluten-free vegan chocolate sprinkles
Instructions
- Preheat your oven to 350 degrees. Grease or line a muffin tin.
- In a medium bowl, whisk together the dry ingredients.
- Pour the wet ingredients into the bowl and mix wooden spoon until just combined.
- Pour evenly into the muffin tin.
- Bake 16-18 minutes or until the tops of the cupcakes spring back after they are gently pressed down on. Remove from the pan and allow to fully cool on a wire rack.
- Beat the frosting ingredients with an electric mixer until fluffy. Coat each cupcake with a thin layer.
- Top with chocolate sprinkles, vegan googly eyes, and place the licorice legs in.
