Gluten Free Vegan Chocolate Cupcakes

There’s something terribly charming about dark, almost fudgy chocolate cupcakes, topped with a small mountain of swirly, fluffy chocolate frosting. It’s basically chocolate on chocolate… with even more chocolate in the form of dark chocolate sprinkles.
Yes, I’ve just used the word chocolate SIX TIMES in only one paragraph. This will be a chocolatey post, folks. The chocolatey post – with a chocolatey recipe for gluten free vegan chocolate cupcakes.
Remember last week? We talked about how vegan baking is actually a piece of cake, and today we’re continuing that story.

Ingredients

• For gluten free vegan chocolate cupcakes:
• DRY:
• 2 cups (240 g) gluten free flour
• 1 1/3 cups (260 g) caster sugar (Note 1)
• 1/2 cup (60 g) cocoa powder
• pinch of salt
• 3/4 tsp xanthan gum
• 2 tsp baking powder
• 2 tsp baking soda
• WET:
• 1 cup (240 mL) vegetable oil
• 2 cups (480 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)
• For vegan chocolate frosting:
• 2 cups (400 g) coconut cream (Note 2)
• 2 cups (220 g) powdered sugar, sifted (Note 1)
• 1/3 cup (40 g) cocoa powder
• 3 1/2 oz (100 g) dark chocolate, melted and cooled until warm (or room temperature)
• 1/8 cup (30 mL) non-dairy milk (optional)

Instructions

1. For gluten free vegan chocolate cupcakes:
2. Pre-heat the oven to 355 ºF (180 ºC) and line a cupcake baking tin with 12 cupcake liners.
3. If you're uncertain about the quality of your cupcake liners, brush the inside with some vegetable oil for easier cupcake liner removal when eating.
4. Mix all dry ingredients together.
5. Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cupcake batter.
6. .......................
7. .................................

for full instruction please see : theloopywhisk.com

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