Chocolate Cupcakes

Name: Chocolate Cupcakes
Ingredients: 1 3/4 cups garbanzo-fava bean flour; 1/2 cup potato starch; 1 cup unsweetened cocoa powder; 1/4 cup arrowroot; 1 tablespoon plus 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon xanthan gum; 2 teaspoon salt; 1 cup coconut oil; 1 1/3 cups agave nectar; 3/4 cup homemade applesauce (page 78) or store-bought unsweetened applesauce; 3 tablespoons pure vanilla extract; 1 cup hot water or hot coffee; Chocolate frosting (page 93)

14 ingredients

11 steps

Ingredients

1 3/4 cups garbanzo-fava bean flour
1/2 cup potato starch
1 cup unsweetened cocoa powder
1/4 cup arrowroot
1 tablespoon plus 1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
2 teaspoon salt
1 cup coconut oil
1 1/3 cups agave nectar
3/4 cup homemade applesauce (page 78) or store-bought unsweetened applesauce
3 tablespoons pure vanilla extract
1 cup hot water or hot coffee
Chocolate frosting (page 93)

Directions

1

Preheat the oven to 325F.
2

Line 2 standard 12-cup muffin tins with paper liners.
3

In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt.
4

Add the oil, agave nectar, applesauce, vanilla, and hot water to the dry ingredients.
5

Stir until the batter is smooth.
6

Pour 1/3 cup batter into each prepared cup, almost filling it.
7

Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes.
8

The finished cupcakes will bounce back when pressure is applied gently to the center.
9

Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
10

Using a frosting knife, gently spread 1 tablespoon chocolate frosting over each cupcake.
11

Store the cupcakes in an airtight container in the refrigerator for up to 3 days.