Chocolate Cake Cupcakes

Allergy Friendly + Gluten Free + Vegan

Makes:  18 cupcakes
Prep Time:  5 minutes
Cook Time:  25 minutes
Difficulty:  easy

Our famous chocolate cake recipe makes great, allergy friendly and gluten free cupcakes!

Ingredients

 

Hungry Harry's Chocolate Cake Mix (1 x 17 oz package)

2 eggs, or egg replacers

1 cup milk of choice

1/2 cup oil of choice (note: if using an oil that's solid at cool temperatures,

like coconut oil, melt the oil before beginning this recipe)

1 teaspoon gluten-free vanilla extract

 

Chocolate Frosting

1/4 cup unrefined coconut oil

3 ½ cups of powdered sugar (16 oz)

2 teaspoons milk of choice

1 teaspoon gluten-free vanilla extract

1/4 cup cocoa powder

How To:

For the Cupcakes: Preheat your oven to 360°F. Line a cupcake pan with paper liners.
Sift the Chocolate Cake Mix into a large bowl. Add the eggs, oil, vanilla, and milk. Mix well until a batter forms.
Pour the cake batter evenly into the cupcake pan, filling each cup 2/3 full.
Bake for 25 minutes, until a toothpick comes out clean.
Cool completely before removing the cupcakes.
While the cupcakes are cooling, make the frosting. With a stand mixer or hand mixer, beat the coconut oil until light, fluffy, and smooth.
Continue to beat and slowly add half of the powdered sugar, the vanilla, and half of the milk.
Slowly add the remainder of the powdered sugar, all of the cocoa powder, and then the remainder of the milk.
Beat until completely smooth and lump-free.