Vegan Chocolate Cupcakes
Key Ingredients
Potato starch
Cocoa powder
Sugar
Non dairy milk
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1
In a bowl, combine all dry ingredients. Press and mix well to break up any lumps.
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2
Add the oil, vanilla extract, and other wet ingredients to the bowl. Mix it together. The batter should be a little thicker than pancake batter.
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3
Prep the mini muffin pan by lining with parchment paper liners. Fill each liner 3/4 full. Bake at 375 degrees F.
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Enjoy!
Check with a toothpick at the center and remove from the oven. Let the cupcakes cool in the pan before removing. Let them cool completely before frosting.
