They may be gluten-free, butter-free, and vegan, but these cupcakes are still rich, sweet, and perfectly gooey.
This recipe is courtesy of The Kitchn.
Preheat the oven to 350 degrees F. Line 12 standard muffin cups with paper liners.
In a small bowl, combine the ground flax seeds and warm water. Set aside to gel, about 10 minutes.
In another small bowl, combine the almond milk and cider vinegar. Set aside for 3-4 minutes to curdle.
Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt, into a large mixing bowl.
Whisk the coconut oil and almond extract into the curdled almond milk extract. Stir this mixture, and the gelled flax mixture, into the dry ingredients. Beat for 1 minute.
Pour the mixture into the prepared muffin tin. Bake for 20 minutes, until just set in the middle. Set aside to cool.
Beat together the coconut oil and almond extract in the bowl of a stand-mixer. Add the powdered sugar, and beat to combine. Gradually beat in the almond milk, until well-combined.
When the cupcakes are completely cool, frost with the coconut icing, and sprinkle with the flaked coconut.