Crumbs can function as a binder (Macaroons, page 76), as a toasted topping (Double-Chocolate Crumb Cake, page 110; Blueberry Crumb Cake, page 113), or as a bite-size vehicle for a delicious frosting or sauce (Volcanoes, page 74). The chocolate cupcake contains more oil than its vanilla counterpart, so in the crumb phase you should add less. If you like it on the sweet side, add an additional tablespoon agave nectar, but avoid going beyond that—as is, this recipe packs a massive punch.

Ingredients

　　1 tablespoon coconut oil

　　3 tablespoons agave nectar

　　1/2 teaspoon salt

　　In a medium bowl, use your hands to crumble the cupcakes into small, fine bits. Add the oil, agave nectar, and salt to the crumb. Using a rubber spatula, fold together the ingredients until thoroughly combined. Store in an airtight container at room temperature for up to 4 days. For longer shelf life, store in the freezer for up to 3 weeks.

　　From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter