Ingredients

The following ingredients have 10 Servings
  • 1 1/2 Cups Gluten-Free Baking Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1 Tsp Baking Powder
  • 1 Cup Granulated Erythritol (or preferred granulated sugar)
  • 1 Prepared Bob's Red Mill Egg Replacement
  • 3/4 Cup + 1 to 2 TB Unsweetened Non-Dairy Milk
  • 1/4 Cup Neutral Oil (or melted Vegan/Soy-Free Butter)
  • 2 Tsp Black Food Dye*
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1 Stick of Softened Vegan/Soy-Free Butter
  • 3 Cups Powdered Erythritol (or preferred powdered sugar)
  • 1-3 Tsps of Water or Unsweetened Non-Dairy Milk (as needed)
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 20 Large Candy Eyes

Instruction

  • Preheat the oven to 350°F.
  • In a large mixing bowl, combine all the dry cupcake batter ingredients and whisk together. Then add the wet ingredients, except the black dye, and mix together to form a thick brownie-like batter.
  • Slowly add in the black food coloring until you get a black batter.
  • Line or grease a standard cupcake pan for 10 cupcakes. Add about 3 tablespoons of the cupcake batter to each mold.
  • Bake the cupcakes for 18-20 minutes, until a toothpick comes out mostly clean. Allow the cupcakes to cool slightly before transferring them out of the pan and onto a wire rack to cool completely.
  • To make the frosting, combine a softened stick of butter and the powdered sweetener in a bowl and cream them together with the vanilla extract using a hand mixer or stand mixer. Add water or non-dairy milk as needed.
  • Add the finished frosting to a pastry gun or pastry (plastic) bag to frost the cupcakes with large swirls to create the ghost.
  • While the frosting is still wet, add 2 candy eyes to each cupcake.