Ingredients:
- 1 1/2 cups gluten-free flour blend
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips
- 1/2 cup crushed vegan butterfinger candy gluten-free
- Vegan buttercream frosting
- Additional crushed butterfinger candy for garnish
Instructions:
Warm up your oven to 350F 175C and put cupcake liners in a muffin tin
Use a whisk to mix the gluten-free flour blend, sugar, cocoa powder, baking soda, and salt in a large bowl
Combine the dry ingredients with the apple cider vinegar, vanilla extract, vegetable oil, and almond milk
Mix everything together well
In a separate bowl, mix the vegan chocolate chips and vegan butterfinger candy until they are well mixed in
Fill up each cupcake liner about two thirds of the way to the top with batter
After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean
Take the cupcakes out of the oven and let them cool for a few minutes in the pan
Then, move them to a wire rack to cool completely
As soon as the cupcakes are completely cool, frost them with vegan buttercream frosting and add more crushed Butterfinger candies on top to look nice
Enjoy your gluten-free, vegan butterfinger cupcakes that look like the real thing
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