gluten-free chocolate cupcakes with peanut butter frosting

Chocolate Cupcakes

2/3 cup (1oog) brown rice flour
1/4 cup (30g) millet flour or garbanzo bean flour
1/2 cup (40g) cocoa powder
1 tablespoon arrowroot powder
1 teaspoon baking soda
1/2 teaspoon salt

2/3 cup (200g) maple syrup
2/3 cup water
1 1/2 teaspoon vanilla
1/3 cup sunflower oil or melted coconut oil

Preheat the oven to 375 degrees and line or grease 12 cupcake tins cups or 24 mini muffin tin cups. Whisk together the dry ingredients in a large bowl. Mix together the wet ingredients in a separate bowl, and slowly stir in the dry ingredients until smooth. Divide the batter among the cups, and bake until tops are firm to the touch and a toothpick inserted into the top comes out with just a few crumbs, about 15 minutes for the mini cupcakes and 20 minutes for the standard sized cupcakes. Let cool in the pans for a few minutes, then place on a wire rack to finish cooling.

Peanut Butter Frosting

1/2 cup creamy peanut butter
1/2 cup maple syrup
1/2 cup coconut oil, melted
1/4 teaspoon salt, or more if the peanut butter isn't salted
1 teaspoon vanilla

In a blender or food processor, blend all ingredients until homogenous. It will look weird and sticky like caramel sauce, but don't worry. Place in a medium bowl, cover, and refrigerate or freeze until it solidifies. Remove from the refrigerator and with electric beaters whip several minutes, until light and fluffy. Frost the cupcakes immediately, spreading a generous amount on each cupcake with a knife, or store the frosting in a sealed container in the refrigerator. Don't frost the cupcakes very long before you serve them, or the cupcakes can get slightly soggy. The frosting needs to stay chilled until ready to serve.

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