Chocolate Cupcakes-Vegan, GF & Alt Sugar

By mariannefeldman

Babycakes p 87

Ingredients

• 1 3/4 cups garbanzo 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
• 1 cup hot water or hot coffee (used 1 tsp espresso powder in water)

Preparation

Step 1

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