Ingredients Dry Ingredients: 1 1/2 c. Cara's All-Purpose Flour 1/2 c. cocoa powder 3/4 c. granulated sugar 1 1/2 tsp. baking powder 3/4 tsp. xanthan gum 1/2 tsp. baking soda 1/4 tsp. sea salt Wet Ingredients: 1 c. nondairy milk (I use unsweetened almond) 1/3 c. mild-flavored oil 1 Tbsp. apple cider vinegar For the frosting: 1/2 c. non-hydrogenated shortening 1 c. powdered sugar 1/2 c. cocoa powder Extras: 2 packs gluten-free vegan black licorice rope 24 homemade vegan googly eyes* recipe below gluten-free vegan chocolate sprinkles Directions Preheat your oven to 350 degrees. Grease or line a muffin tin. In a medium bowl, whisk together the dry ingredients. Pour the wet ingredients into the bowl and mix wooden spoon until just combined. Pour evenly into the muffin tin. Bake 16-18 minutes or until the tops of the cupcakes spring back after they are gently pressed down on. Remove from the pan and allow to fully cool on a wire rack. Beat the frosting ingredients with an electric mixer until fluffy. Coat each cupcake with a thin layer. Top with chocolate sprinkles, vegan googly eyes, and place the licorice legs in. Vegan Googly Eyes: Ingredients 1 c. powdered sugar 1 tsp. cornstarch 1 Tbsp. corn syrup 2 tsp. nondairy milk 1/4 tsp. almond extract (or vanilla extract) mini nondairy chocolate chips (like Enjoy Life) Instructions Whisk together the powdered sugar and cornstarch. Add the remainder ingredients except for the chocolate chips and mix until combined. It should be a thick paste at this point. Place into either a piping bag or Ziploc baggie and pipe dots into one row onto a baking sheet lined with wax paper. Gently top each dot with the mini chocolate chip--you don't want to wait too long to place the chocolate chip in the middle or it will set. Repeat until all the paste is gone. Allow the googly eyes to set for at least 24 hours on your counter.