1. Prepare the frosting: The night before, begin preparing one batch of this Vegan Chocolate Frosting. Do not whip the frosting until the cupcakes are cooled and ready to be frosted.
2. Make the cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
3. In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt.
4. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
5. In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
6. Pour batter evenly into prepared muffin pan—filling each cup about 3/4 of the way. Bake for 16-20 minutes. Mine took 18 minutes. Test for doneness with a toothpick. The toothpick should come out with a few dry bits of cake on it, but no liquidy batter.
7. Place muffin pan on a cooling rack to cool for 30 minutes. Remove cupcakes from muffin pan and continue cooling on rack until completely cool before frosting.
8. Frost the cupcakes: Whip the frosting as instructed. Frost the cupcakes. Enjoy! Storing instructions below.

If you prefer cake, try my 5-star Vegan Chocolate Cake Recipe.

Delicious Gluten Free Vegan Chocolate Desserts

• Paleo Chocolate Cupcakes Recipe (Almond Flour)
• Gluten Free Vegan Brownies
• Easy Gluten Free Vegan Dark Chocolate Muffins