In my life before Bunner’s, I was a sales director for a natural cosmetics company, taking care of the shops in Toronto. I used to call the shop managers my little mijas (daughters), and I originally had named this cupcake the Mija because it was spicy like they were. A rich chocolate cupcake, laced with cinnamon and cayenne, similar to how the Mayans are said to have enjoyed their chocolate when they first discovered it. Now every time I eat one of these cupcakes, I remember my little mijas and all the feisty fiestas we had.
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
- 2 tablespoons ground cinnamon
- 1 tablespoon cayenne pepper
- 1 tablespoon gluten-free baking powder
- 1½ teaspoons sea salt
- ½ teaspoon xanthan gum
- ¼ teaspoon baking soda
- 1 cup agave nectar
- ¾ cup + 3 tablespoons rice milk
- ¾ cup canola oil
- ½ cup + 1 tablespoon unsweetened applesauce
- 2 tablespoons vanilla extract
- 1 batch cinnamon buttercream chocolate frosting (2 batches if using a piping bag for big swirls of frosting)
Cinnamon Chocolate Buttercream Frosting
- ½ cup Earth Balance Buttery Sticks (1 stick), at room temperature
- ½ cup Earth Balance Shortening Sticks (1 stick), at room temperature
- 3½ cups organic powdered sugar, sifted
- ¾ cup unsweetened cocoa powder, sifted
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 8 tablespoons canned coconut milk or soy creamer
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. For the cupcakes
- In a large bowl, sift together the flour, cocoa powder, both starches, cinnamon, cayenne, baking powder, salt, xanthan gum, and baking soda. Whisk to combine.
- In a medium bowl, whisk together the agave nectar, milk, oil, applesauce, and vanilla. Add the wet ingredients to the dry ingredients. Using a spatula, thoroughly mix the batter, then let it 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 topping with cinnamon chocolate buttercream. For the cinnamon chocolate buttercream
- Using a stand mixer or hand mixer, cream together the butter and shortening until smooth and fluffy. Slowly add the sugar, mixing well. Add the cocoa powder, cinnamon, vanilla, and then 5 tablespoons coconut milk, adding more as needed to achieve a nice, spreadable consistency. Whip the frosting for several minutes, until fluffy. Use immediately or store in the refrigerator. If refrigerated, bring to room temperature and give it a good turn with a frosting spatula or butter knife before using.
- If you are using these to top off a delicious taco party, I suggest grabbing 18 little chili peppers (each about 1 inch tall) to perch on each cupcake. Let only your bravest guests eat the chili.