Chocolate Cupcakes with Chocolate Chip Cookie Dough Frosting!!!

Chocolate Cupcakes

Ingredients:

1 3/4 Cups Garbanzo-Fava Bean Flour

1/2 Cup Potato Starch

1 Cup Unsweetened Cocoa Powder

1/4 Cup Arrowroot

1 Tbsp + 1 1/2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Xanthan Gum

2 tsp Salt

1 Cup Coconut Oil

1 1/3 cups Agave Nectar

3/4 cup Unsweetened Applesauce

3 Tbsp Vanilla Extract

1 Cup Hot Water or Hot Coffee

Instructions:

Preheat oven to 325 degrees.  Line 2 standard 12 cup muffin tins with paper liners.

In 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 batter is smooth.

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.

Cookie Dough Frosting

Ingredients:

3 Sticks Unsalted Butter (room temp)

3/4 Cup Light Brown Sugar, Packed

3 1/2 Cups Confectioner's Sugar

1 Cup All Purpose Flour (Gluten Free, Brown Rice Flour)

3/4 tsp Salt

3 Tbsp Milk (Almond Milk)

2 1/2 tsp Vanilla

Instructions:

In medium bowl beat together the butter and brown sugar with a paddle attachment until cream and fluffy.  Then mix in confectioner's sugar.  Add flour and salt.  Next add milk and vanilla extract into the dry ingredients.  Stir until batter is smooth.  Once everything is mixed add as many chocolate chips as you desire!

Cookie Dough Frosting

Let your cupcakes stand for 20 minutes before you transfer them to a wire rack.  Using a frosting knife, gently spread 1 tbsp of your chocolate chip cookie dough frosting over each cupcake.  Store the cupcakes in an airtight container in the refrigerator for up to 3 days.