|Gluten-free Egg-free Dairy-free Chocolate Cupcakes|
- Preheat oven to 170 degrees Celsius.
- Mix wet ingredients into dry and beat with a whisk until well combined.
- Half-fill cupcake cases.
- Bake for 10 to 15 minutes.
- Check with a toothpick after 8 minutes.
- Remove to a wire rack and cool.
- Top with egg-free, dairy-free choc fudge topping.
- Makes 6 to 8 cupcakes.
- Beat all ingredients together till smooth.
- Swirl on the top of cooled cupcakes.