Chocolate Cupcakes
Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsweetened almond milk (or any plant-based milk)
⅓ cup vegetable oil
4 tablespoons apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons black food coloring (optional, for a spooky appearance)
Vegan gummy worms
1 tablespoon crushed black licorice
Instructions:
Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until well blended.
Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Spoon the batter into the prepared cupcake tin, filling each liner about two-thirds full. Add in vegan gummy worms and crushed black licorice.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Once the cupcakes have cooled, you can serve them to your guests.
