i am a cupcake fanatic. i love cupcakes. who doesn’t?! they’re a bite size dream with perfect ratios. i equate it to reese’s peanut butter cups.  yes, i am obsessed with those too. but that’s besides the point. any meager attempts to replicate the reese’s cup are a waste.  they have nailed the ratio with peanut butter to chocolate and no one can mimic that same goodness.

the same goes for the cupcake. the amount of frosting coupled with the moist, yet cake-like bottom has to be of equal proportions. there’s few cupcake places in seattle that i love. cupcake royale is one of these. not only did they do our wedding cakes for us but they rock the customer service and authentic seattle vibe.  trophy is another well known cupcake shop here. but snobbery along with mile-high frosting is what they’re known for. i’m fans of neither. i will be honest though.  there’s a slight part of me that wants cupcake royale’s cake to just be a bit more moist and not so dense.  so with that itty bitty desire, i’ve been testing out a bunch of cupcake recipes.

my family, friends and coworkers are gracious enough to be my taste testers. whether they know it or not, is a topic up for discussion.  but i have had no complaints thus far. side note: i will be the first to admit, i am not coming up with these recipes on my own. i just test ALOT of recipes.  coupled with my love for baking vegan-style sans wheat or gluten, i am have quite a bit of work cut out for me. that being said, i believe i found the perfect chocolate cupcake recipe. i recently made it for some co-workers as a thank you for working so hard on some website deadlines and projects for me.  considering the fact that i have a tendency to make things without testing them and then serving them, i was a bit more nervous then normal. i should also note the chocolate frosting didn’t work as planned. you HAVE to follow the ingredients in the specific order it’s listed. don’t and you’ll regret it. but PTL, i had a vanilla f rosting in the fridge i had made recently to use instead. the results were unanimous. everyone LOVED LOVED LOVED it. so without further adieu:

special delieveries.

healthy hostess (courtesy of babycakes): makes 24

1 cup brown rice flour
1 cup garbanzo-fava bean flour
1 cup unsweetened cocoa powder
1/2 cup potato starch
1/4 cup arrowroot
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon xantham gum
2 teaspoons salt
1 cup coconut oil
1 1/2 cup agave nectar
1 cup applesauce
1 tablespoon vanilla extract
1 cup hot water

preheat oven to 325 degrees. line 2-12 cup muffin tins with liners
mix all dry ingredients together in a large bowl. in a separate medium size bowl, combine all the wet ingredients other than the hot water. slowly pour into the bowl with the dry ingredients.  batter will be thick. once mixed well, then add the 1 cup of hot water to the mixture. mix well, until batter is smooth.

pour enough batter into each liner til it’s nearly filled to the top. about 1/3 cup. bake for 24 mins. after 14 mins, rotate 180 degrees. finish baking. once completed, pull out of the oven and let the cupcakes sit in tins for 20 mins then move to cooling rack.

once cupcakes are completely cooled, frost with chocolate frosting. though i used vanilla, i prefer the chocolate frosting. it’s not overly decadent where you have a massive sugar high. but the frosting is a perfect pair to the rest of the chocolate cake.

chocolate frosting/sauce (courtesy of babycakes)

1 1/2 c. unsweetened soy milk
1/2 c. drive soy milk powder
1/4 c. unsweetened cocoa powder
1 tablespoon coconut flour
1/4 c. agave nectar
1 tablespoon vanilla extract
1 cup coconut oil
2 tablespoons fresh lemon juice

combing all BUT the coconut oil and lemon juice in a blender of food processor. blender is easier to use and clean which is why use it. but whatever works for you. blend for 2 mins. once ingredients are well mixed, slowly alternate adding the coconut oil and the lemon juice until all ingredients have been integrated. pour the mixture in an airtight container. you can leave it out at room temperature for a week or refrigerate it for up to one month.  in order to get frosting, you must refrigerate for 6 hours to overnight. the latter is preferable.