Moist & Fluffy Gluten-Free Chocolate Banana Cupcakes

Ingredients:

For the Cupcakes:

1 cup gluten-free all-purpose flour (make sure it contains xanthan gum, or add ½ tsp separately)
½ cup unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar
2 large eggs
2 ripe bananas, mashed
1 tsp vanilla extract
½ cup vegetable oil (or melted coconut oil)
½ cup almond milk (or any dairy-free milk of choice)
1 tsp apple cider vinegar (helps with rising)

For the Chocolate Frosting:

Instructions:

For the Cupcakes:

Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
Whisk together dry ingredients: In a large bowl, mix the gluten-free flour, cocoa powder, baking soda, and salt.
Mix wet ingredients: In another bowl, beat together the mashed bananas, both sugars, eggs, vanilla extract, and oil until smooth.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Stir in the apple cider vinegar at the end.
Fill the cupcake liners about ⅔ full with the batter.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool: Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

Beat butter: Using a hand mixer, beat the softened butter until creamy.
Add powdered sugar and cocoa: Gradually add the powdered sugar and cocoa powder, mixing at low speed until combined.
Add milk and vanilla: Slowly add the almond milk and vanilla extract. Increase speed and beat until smooth and fluffy.
Frost the cupcakes once they are completely cooled.

Tips:

You can add chocolate chips or nuts to the batter for extra texture.
For a fancier touch, top the cupcakes with banana slices or chocolate shavings after frosting.