June 3rd, 2016
From Made with Love by Kelly Childs and Errin Weatherbie.
Preheat the oven to 350°F. Line a 12-cup cupcake pan with paper liners.
In a medium bowl, whisk together the flour, sugar, cocoa powder, arrowroot starch, Sucanat, baking powder, baking soda, salt, xanthan gum, cinnamon and cayenne until combined.
In a small bowl, combine the ground flax seed and 3 tablespoons of filtered water. Let sit for 3 minutes to thicken.
In a large bowl, combine the oil, applesauce, coconut milk, sweet potato purée, balsamic vinegar and vanilla and beat with an electric hand mixer on high for 1 minute.
Add the dry ingredients to wet ingredients and mix with an electric hand mixer until combined.
Using an ice-cream scoop, divide the batter among the cupcake liners. Bake on the center rack for 18 to 20 minutes or until a cake tester inserted into the center of a cupcake comes out clean. Do not overbake. Let the cupcakes cool completely on a wire rack.
Hollow out the center of each cupcake with a sharp knife, trying to retain a neat “cone” shape (you’ll be placing the cutouts on top of the frosted cupcakes). Fill the hollow centers with vanilla buttercream frosting.
Freeze the cupcakes for 5 to 10 minutes to set the frosting.
Spoon chocolate ganache over the frozen vanilla frosting, then spread it to the edge of the liners. Top each cupcake with the reserved cutouts and you’re ready to serve!