THE BEST CHOCOLATE CUPCAKES

Gluten Free | Dairy Free | Vegan

INGREDIENTS: Gluten free all purpose or 1-1 baking flour, baking soda, baking powder, salt, cocoa powder, sugar, pumpkin puree, vanilla extract, oil, buttermilk, frosting - canned coconut cream, powdered sugar, vanilla, cocoa powder

Preheat the oven to 350 degrees Fahrenheit. Whisk together flour, baking soda, baking powder, salt,  cocoa powder, and sugar.

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 In another bowl combine the pumpkin puree, vanilla, oil and buttermilk. Add the dry ingredients to the wet ingredients, and mix until a smooth batter is formed.

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Spoon the batter into a prepared muffin pan. Place the pan into the preheated oven for 20-25 minutes or until the center of the cupcakes come out clean with a toothpick.

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Remove the pan from the oven, and let it cool. While the cupcakes are cooling, prepare the frosting. 

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Put the chilled can of coconut cream, powdered sugar, vanilla, and cocoa powder in a bowl and beat until fluffy. Place in a piping bag, and decorate the cupcakes.

INSTRUCTIONS:

Made with simple ingredients, these gluten free chocolate cupcakes are the perfect vegan-friendly dessert option for every occasion!

CHOCOLATE CUPCAKES

CotterCrunch.com

FULL RECIPE AT: