Vegan Chocolate Cupcakes

Name: Vegan Chocolate Cupcakes
Yield: makes 24
Ingredients: 1 3/4 cups garbanzo-fava bean flour; 1/2 cup potato starch; 1 cup unsweetened cocoa powder; 1/4 cup arrowroot; 1 tablespoon plus 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon xanthan gum; 2 teaspoon salt; 1 cup coconut oil; 1 1/3 cups agave nectar; 3/4 cup homemade applesauce (page 78) or store-bought unsweetened applesauce; 3 tablespoons pure vanilla extract; 1 cup hot water or hot coffee; Chocolate frosting (page 93)

December 9, 2011

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Photo by Chelsea Kyle

If the vanilla cupcake is my doted-on firstborn, the chocolate version is my wild and unruly second child. Prone to petulant deflation, the chocolaty batter forced me to employ every disciplinary technique I could think of before it embraced its chocolate roots and revealed its softer, billowy side. This recipe is not as subtle as the vanilla cupcake; expect a rich, fudgy cake with an intense flavor that resonates with the most feral of chocolate addictions.

Recipe notes

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