# Components:
→ Dry Ingredients
01 - 1 1/4 cups gluten-free all-purpose flour blend
02 - 1/2 cup unsweetened cocoa powder
03 - 3/4 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup unsweetened oat milk or other allergy-friendly plant milk
07 - 1/3 cup vegetable oil, such as sunflower or canola
08 - 1 tablespoon apple cider vinegar
09 - 2 teaspoons pure vanilla extract
→ Optional Decorations
10 - Allergy-friendly chocolate chips or sprinkles
11 - Dairy-free, nut-free frosting (store-bought or homemade)
12 - Halloween-themed decorations, ensure allergen-free
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
02 - In a large bowl, whisk together gluten-free flour blend, cocoa powder, sugar, baking soda, and salt until well combined.
03 - In a separate bowl, mix oat milk, vegetable oil, apple cider vinegar, and vanilla extract thoroughly.
04 - Pour wet mixture into dry ingredients and stir gently until just combined. Avoid overmixing to maintain tenderness.
05 - Evenly divide batter among cupcake liners, filling each approximately two-thirds full.
06 - Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean.
07 - Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Once cooled, frost and embellish with allergy-friendly toppings or decorations as desired.
