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Egg Free Chocolate Cupcakes

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These Egg Free Chocolate Cupcakes have a moist chocolate cake and are topped with a rich fudge frosting! No only are they delish, but they're gluten free, nut free, eggless and easily vegan!s

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In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking soda and kosher salt.

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In the dry ingredients, using clean hands, make 3 wells for the wet ingredients to be poured into.

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In one well pour the vegetable oil, in the other well pour the white vinegar and in the last, pour the vanilla.

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Pour cold water on top of everything. Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula.

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Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 12 regular size cupcake tins filled.

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Bake the cupcakes until the tops of the cupcakes spring back at you when carefully touched. Take them out and let them cool in the pan.

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Make the chocolate fudge frosting according to my recipe.

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Pipe the frosting and add sprinkles.

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Get the complete recipe via the link below.