Mini Cupcake Brownies (Vegan Gluten-Free, Soy-Free)


Hot on the cupcake trend, the bakers at Babycakes NYC have created this brownie/cupcake recipe that warranted air time on Martha Stewart.

GDF Note: For Soy-Free be sure to use soy-free chocolate chips, such as Enjoy Life brand


Yield: 5 dozen mini brownies


  • 1/2  cup canola oil, plus more for pans
  • 3/4  cup plus 2 tablespoons garbanzo and fava bean flour
  • 1/4  cup potato starch
  • 2   tablespoons arrowroot
  • 1   cup unrefined sugar or 10 tablespoons plus 2 teaspoons agave nectar
  • 2 1/4  teaspoons baking powder
  • 1/4   teaspoon baking soda
  • 1/4  teaspoon xanthan gum
  • 1  teaspoon salt
  • 1/2  cup unsweetened cocoa powder
  • 1/2  cup store-bought unsweetened applesauce
  • 2  tablespoons pure vanilla extract
  • 1/2  cup brewed coffee or hot water
  • 2   cups vegan gluten-free chocolate chips, such as Tropical Source


  • Preheat oven to 325°. Brush 3 dozen mini-muffin pans with oil; set aside.
  • 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.
  • Place 1 tablespoon batter into each prepared muffin 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.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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