Gluten-Free Witches Brew Cupcakes

1. Note that the source omits the units for the cocoa powder and cupcake almond milk, and includes an unidentified 2-teaspoon ingredient. Confirm these details before baking. The frosting vanilla paste is listed but not mentioned in the original directions. 2. Heat the oven to 350°F and line two 12-cup cupcake pans with paper liners. 3. Whisk the sugar, gluten-free flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. 4. Add the eggs, almond milk, avocado oil, and cupcake vanilla bean paste to the dry mixture. Using a stand mixer with a paddle attachment, mix on medium speed for 2 minutes, then stir in the boiling water. 5. Divide the batter evenly among the lined cups. Bake for 20–22 minutes, until a toothpick inserted into the center comes out clean. 6. Let the cupcakes rest in their pans for 5 minutes, then remove them and allow them to cool completely. 7. For the frosting, beat the softened plant-based butter on high speed for 1–3 minutes using a paddle attachment or hand mixer. 8. Mix in 1 ½ cups powdered sugar on medium speed, then scrape down the bowl. Add the remaining 1 ½ cups powdered sugar, 1 tbsp almond milk, mint chocolate chip compound, and green food color. Beat on high until combined. 9. Transfer the frosting to a piping bag and snip a wide opening in the end; no piping tip is needed. 10. Pipe a generous mound of frosting onto each cooled cupcake. Decorate with large green gumballs and medium and small green round sprinkles to resemble bubbling witches’ brew.