Chocolate Cupcakes-Vegan, GF & Alt Sugar

By mariannefeldman

from "Babycakes" by Erin McKenna p87

Instructions for crumb topping follows recipe.

Ingredients

• Crumb topping:
• 1 3/4 cups garbanzo-fava bean flour
• 1/2 cup potato starch
• 1 cup unsweetened cocoa powder
• 1/4 cup arrowroot
• 1 tbs plus 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 2 tsp salt
• 1 cup coconut oil
• 1 1/3 cups agave nectar
• 3/4 cup unsweetened applesauce
• 3 tbs vanilla extract (gluten free)
• 1 cup hot water or hot coffee (i used 1 tsp espresso powder dissolved in 1 cup hot water)
• chocolate frosting
• 6 unfrosted choc cupcakes
• 1 tbs coconut oil
• 3 tbs agave nectar
• 1/2 tsp salt

Details

Servings 24

Preparation

Step 1

Preheat oven to 325.
Line 2 standard 12 cup muffin tins with paper liners.
In medium bowl whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum & salt.
Add oil, agave nectar, applesauce, vanilla & hot water/coffee to the dry ingredients. Stir til batter is smooth.
Pour 1/3 cup batter into each prepared cup, almost filling it.
Bake on center rack for 22 minutes, rotating tins after 15 mins.
The finished cupcakes will bounce back when pressure is applied gently to the center.
Let the cupcakes stand in the tins 20 mins, then transfer to wire rack & cool completely.
Gently spread 1 tbs choc frosting over each cupcake.
Store in airtight container in refrig for up to 3 days.

To make chocolate crumbs to be used as a topping:
In medium bowl-use hands to crumble the cupcakes into small, fine bits.
Add oil, agave nectar & salt to the crumbs.
Fold together until fully combined.
Can be toasted to make crisp.
Store in airtight container at room temp for up to 4 days, or in freezer for up to 3 weeks.