Vegan Gluten-Free Chocolate Cupcakes

Put all the dry ingredients (oat flour to sea salt) into a medium bowl. Whisk to mix and break up any clumps.

Melt the chocolate chips with the coconut milk slowly to avoid burning. Start with 30 seconds in the microwave and mix. Keep melting in 15 second increments until smooth.

Make a little well in the middle and add in the coconut milk/chocolate mixture, apple sauce and vinegar.

Whisk again to combine and get a smooth batter.

Place large spoonfuls of the batter into 10 muffin tins lined with baking cups. Fill a little more than half full. I use foil baking cups as they don’t stick like paper does and also they don't trap in the moisture like paper does. If you use paper the end result will be a little more wet. I also smoothed the batter down on the top by using a moistened finger, this helps them rise evenly as they bake.

Bake at 350 for 17-21 minutes. Depending on your oven, your baking time may vary by a minute or two. Start checking them at 15 minutes and take out when a toothpick comes out clean and the tops just begin to get firm.

Let cool in the muffin tins. Once cool to the touch, remove and continue cooling on baking racks until completely cool, about an hour.

Once cooled you can top how you choose.

Serve! If stored in a container with a little bit of airflow, these will still be good the next day.