I’ve always been an avid vanilla girl, but this cupcake has made me a chocolate disciple. Topped with chocolate buttercream, it’s absolute heaven. But don’t let that stop you from getting creative and topping it with whatever frosting you please, or transforming it altogether into a Fauxstess cupcake.
Ingredients
- 10.33 cups Bob’s Red Mill garbanzo and fava flour
- ¾ cup unsweetened cocoa powder
- 6 tablespoons potato starch
- 3 tablespoons arrowroot starch
- 1 tablespoon gluten-free baking powder
- 1½ teaspoons sea salt
- ½ teaspoon xanthan gum
- ¼ teaspoon baking soda
- 1 cup agave nectar
- ¾ cup canola oil
- ¾ cup rice milk
- ½ cup + 1 tablespoon unsweetened applesauce
- 2 tablespoons vanilla extract
- 1 batch chocolate buttercream frosting (2 batches if using a piping bag for big swirls of frosting)
How to Make It
- Preheat the oven to 325°F. Line 18 muffin cups (you’ll need two 12-cup muffin pans) with paper liners.
- In a large bowl, sift together the flour, cocoa powder, both starches, baking powder, salt, xanthan gum, and baking soda. Whisk to combine.
- In a medium bowl, whisk together the agave nectar, oil, milk, applesauce, and vanilla. Add the wet ingredients to the dry ingredients. Using a spatula, thoroughly mix the batter, then let sit for about 10 minutes to rise.
- Pour batter into each liner to about two-thirds full. Bake for 20 to 24 minutes, until a knife or toothpick inserted in the centre of a cupcake comes out clean. Cool completely at room temperature before frosting.