Chocolate cupcakes!

These chocolate cupcakes come from a cookbook that I've wanted for a long time, but couldn't bring myself to shell out $25 for: BabyCakes! (Yup, they're gluten-free, sugar-free, and vegan.) Since I had to return a gift to Anthropologie and couldn't find anything else in the store to exchange for it, I decided this was a good time to buy.

To be honest, I was actually pretty skeptical about how these cupcakes would turn out...now I'm a believer! They're delicious. If you're willing to buy a lot of non-traditional baking stuff (totally worth it!), I highly recommend them. (Oh, and because I'm waiting for the frosting to chill, I don't have a pic--they're the ones on the cover.)

Cupcakes:
1 and 3/4 c. garbanzo-fava bean flour
1/2 c. potato starch
1 c. unsweetened cocoa powder
1/4 c. arrowroot
1 T. plus 1.5 t. baking powder
1/2 t. baking soda
1/2 t. xanthan gum (fun to buy!)
2 t. salt
1 c. coconut oil
1 and 1/3 c. agave nectar
3/4 c. applesauce (unsweetened)
3 T. pure vanilla extract
1 c. hot water or hot coffee (I used coffee)

Preheat oven to 325 degrees and line muffin tins.
Whisk together all the dry ingredients and then add the oil, agave, etc. (the liquids), stirring until the batter is smooth. Pour approx. 1/3 c. batter into each cup, and bake on center rack for 22 minutes. After 15 minutes, rotate the tins 180 degrees. Let the cupcakes stand in tins for 20 minutes, then cool on a wire rack. Store in an airtight container in the 'fridge for up to 3 days.

Frosting:
1.5 c. unsweetened soy milk
1/2 c. dry soy milk powder
1/4 c. unsweetened cocoa powder (for more milk chocolate-y frosting, replace 2 T. of the cocoa powder with soy milk powder)
1 T. coconut flour
1/4 c. agave nectar
1 T. pure vanilla extract
1 c. coconut oil
2 T. fresh lemon juice

In a blender or food processor, combine everything (except oil and lemon juice) and blend for 2 minutes. Slowly add lemon juice and oil (alternating) until fully incorporated. Refrigerate for 6 hours. Frost!