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Chocolate Cupcakes




Source of Recipe


Erin McKenna


List of Ingredients




1 cup garbanzo and fava bean flour
1/4 cup potato starch
2 TB arrowroot
1/2 cup cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1 tsp salt
1/2 cup coconut oil
2/3 cup agave nectar
6 TB applesauce
2 TB vanilla extract
1/2 cup hot water or hot coffee


Recipe



Preheat oven to 325. Line one standard 12 cup muffin tin with paper liners and set aside.
In a medium bowl, whisk together the flour, potato starch, cocoa, powdered arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla and the hot water directly to the dry ingredients. Stir until the batter is smooth.
Pour 1/3 cup of the batter into each prepared cup. This portion will almost fill the cup up entirely. Bake the cupcakes on the center rack for 22 minutes, rotating the tray 180 degrees after 15 minutes. The cupcakes will bounce back when pressed and toothpick inserted comes out clean. Let the cupcakes stand for 20 minutes. Transfer to a wire rack right side up and coo completely. Use your favorite frosting.