Brownie Cupcake - Gluten Free Recipe

Erin McKenna Babycakes NYC
on Martha Stewart

Brownie Cupcake

dry ingredients
3/4 cup + 2 tbsp garbanzo fava bean flour
1/4 cup potato starch
2 tbsp arrowroot
1/4 unsweetend cocoa powder
1/4 tsp baking soda
2 1/2 tsp baking powder
1/4 tsp xanthan gum
1 tsp salt

wet ingredients
1/2 cup canola oil
1/2 cup + 2 tbsp agave nectar
1/2 cup unsweetend apple sauce (roasted)
2 tbsp vanilla
1/2 cup coffee (or hot water)
2 cups chocolate chips
Directions

1. Preheat oven to 325 degrees. Brush 3 dozen mini-muffin pans with oil; set aside.
2. In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside. In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
3. 2/3 fill mini muffine tin cup. Transfer muffin pans to oven, and bake until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let cool completely on a wire rack before unmolding.