• Preheat the oven to 350 degrees F. Line a cupcake pan with parchment paper liners.
• In a large bowl, combine the gluten free flour blend, sugar, cocoa powder, baking soda, and salt.
• Add the melted vegan buttery spread, water, vinegar, and vanilla extract. Stir until combined.
• Spoon the batter into the parchment liners, filling them about ⅔ full.
• Bake at 350 degrees F for about 20 minutes.
• Allow the cupcakes to cool in the pan, then move to a wire rack to cool completely.

Make the frosting:

• In a large bowl, beat the vegan buttery spread and the vanilla extract on medium speed. Add one cup of the powdered sugar and continue to beat. Add a little of the non-dairy milk, then more powdered sugar, and keep alternating until all the powdered sugar is in the mixing bowl. If the frosting is too thick, add a bit more non-dairy milk.
• Spoon the icing into a disposable icing bag. Take another disposable icing bag, and cut off a little bit of the end. Drop a Wilton #12 decorating tip into that empty bag so it sits in the opening.
• Cut off the end of the bag that is already filled with icing. and place that bag into the empty bag with the tip. (This way you can easily switch decorating tips). Twist the ends together. Pipe two round eyes onto each cupcake, then press a mini chocolate chip into each eyeball. 
• Remove the bag of icing from the other bag, then remove the #12 tip. Drop a #150 tip into that bag, and put the icing bag back in. Twist the ends together.
• Pipe bandages onto each cupcake, letting one cross over the next, until you have the look you want. Make sure the eyes are peeking out!
• If you have leftover icing, you can refrigerate it for another use, or discard.
• If you want to dress these up further, you can use some spooky Halloween cupcake sleeves. Just wait until after the cupcakes are decorated to place them in the sleeves.