Chocolate Cupcakes

Chocolate cupcakes! Enough said.

Dry Ingredients:

• 1 1/4 cup Bob’s Red Mill Gluten-Free ‘Sweet’ White Sorghum Flour or other brand
• 1 cup Bob’s Red Mill Gluten-Free Almond Meal Flour or other brand
• 1/3 cup Bob’s Red Mill Gluten-Free Garbanzo Fava Flour or other brand
• 1/2 cup cocoa, cacao, or carob powder
• 1 teaspoons aluminum-free baking powder
• 1 teaspoons baking soda
• 1 teaspoon Himalayan salt

Wet Ingredients:

• 1 recipe Flax Seed ‘Eggs’
• 1/2 cup almond milk
• 3/4 cup 100% pure maple syrup
• 1/4 cup unsweetened applesauce
• 1 tablespoon grapeseed oil
• 2 teaspoons Bragg Organic Apple Cider Vinegar or other brand
• 1 teaspoon pure vanilla extract

Chocolate Frosting Ingredients:

• 1 cup organic cashews, soaked for 2 hours, drained
• 3/4 cup Thai Kitchen Organic Coconut Milk or other brand, unsweetened
• 1/4 cup cocoa, cacao, or carob powder
• 1 teaspoon Nutiva Organic Virgin Coconut Oil or other brand, melted
• 1/8 teaspoon Stevia Powder, or to taste

Directions:

1. First make the frosting. To do so, place all the frosting ingredients in a high powered blender container. Blend on low speed then high for 2 minutes or until creamy smooth. If the mixture isn’t blending well, use a tamper or stop to stir as needed. Transfer to a glass jar or container and cover with a lid or plastic wrap. Refrigerate for 2 or more hours.
2. To make the cake, place all the dry ingredients into a large size bowl and whisk to combine and aerate.
3. In a medium size bowl mix together all the wet ingredients. Pour the wet ingredients into the dry and mix with an electric mixer for 2 minutes or until well combined.
4. Use a large spoon to scoop batter into cupcake pans lined with cup cake wrappers, making each 3/4 full.
5. Bake in a preheated 375º F oven for 35 – 40 minutes or until an inserted toothpick comes out clean. Let completely cool.
6. Remove cupcakes from pan. Use a butter knife to spread a generous amount of the frosting on top of each cupcake, and your done! Have one and share the rest with family and friends. Stores refrigerated, side by side, in one or more large containers with tight fitting lids for up to 3 days.

Yield:
Makes 12 to 14 cupcakes