Rich, moist, and delicious vegan gluten free double chocolate cupcakes. Perfect for a party, these cupcakes are free of the top 8 allergens.
Add the coconut oil, non-dairy milk, vanilla coconut yogurt, vanilla extract, and vinegar, and mix until smooth and combined. (You can use a mixer, or just do it by hand. Either way works).
If the batter seems too thick or dry, add more liquid. Some gluten free flours really soak up the liquid, so adjust the amount if needed.
Alternate adding the sugar and cocoa powder and drizzling the non-dairy milk in until the desired consistency is reached. The frosting should be thick but spreadable.
You can freeze these cupcakes if you would like to - be sure to wrap them individually, and let it thaw for a few hours before you need to eat it.
If you aren't gluten free, you can make these with regular all-purpose flour.
If you aren't vegan, you can use regular butter and dairy milk.
Store leftover cupcakes in the refrigerator or freezer.