For the Cupcakes:
- 1 cup Gluten-Free Flour Blend see notes
- 1/2 teaspoon Xanthan Gum
- 1/2 cup Dutch Processed Cocoa
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 1 cup Granulated Sugar
- 1 large Egg room temperature
- 2/3 cup Milk
- 1/3 cup Avocado Oil or neutral oil of choice
- 1 teaspoon Pure Vanilla Extract
- 1/3 cup Coffee hot
For the Frosting and Decorations:
- 1 cup 2 sticks unsalted butter, softened
- 3 cups Powdered Sugar
- Pinch of fine Sea Salt
- 1 teaspoon Pure Vanilla Extract
- 2 Tablespoons Heavy Cream
- 24 mini chocolate chips
To Make the Cupcakes:
Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
In a medium bowl, whisk together the gluten free flour, xanthan gum, cocoa powder, baking soda, salt, and granulated sugar. Set aside.
In a large bowl, whisk together the egg, milk, oil, and vanilla extract. Add the dry ingredients to the wet ingredients and stir until just combined. Then stir in the hot coffee until completely incorporated.
Transfer the batter into the prepared muffin tins, dividing it equally among the 12 cups.
Bake for 20-24 minutes or until a tester comes out clean. Cool in the pan for 5 minutes before removing to cool on a wire rack. Cool completely before frosting.
To Make the Frosting and Decorate:
Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.
Add half of the powdered sugar and a pinch of sea salt and beat on low until the sugar is mostly incorporated. Add the remaining powdered sugar and beat on low until combined. Increase speed to medium and beat for 3 minutes.
Stop the mixer and scrape down the bowl. Add the vanilla extract, whipping cream, and food coloring (if using) and beat for an additional minute on low, increasing the speed to medium once the whipping cream is incorporated.
Transfer the frosting to a piping bag fitted with a large round piping tip. Pipe a tall swirl on top of each cupcake to form the ghost.
Place two mini chocolate chips on each cupcake for the eyes with the point of the chocolate chip facing in.
Store in an air-tight container and serve at room temperature.
Serving: 1g | Calories: 3660kcal | Carbohydrates: 697g | Protein: 28g | Fat: 105g | Saturated Fat: 25g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 58g | Trans Fat: 0.04g | Cholesterol: 57mg | Sodium: 1860mg | Potassium: 993mg | Fiber: 30g | Sugar: 581g | Vitamin A: 758IU | Vitamin C: 0.3mg | Calcium: 392mg | Iron: 11mg
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.