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.

　　

Ingredients

makes 24

　　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)

　　

Step 1

Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.

　　

Step 2

In a medium bowl, whisk together the flour, potato starch, cocoa powder, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and hot water to the dry ingredients. Stir until the batter is smooth.

　　

Step 3

Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will bounce back when pressure is applied gently to the center.

　　

Step 4

Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon chocolate frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

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