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1
Preheat the oven to 325F.
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2
Line 2 standard 12-cup muffin tins with paper liners.
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3
In a medium bowl, whisk together the flours, cocoa powder, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt.
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4
Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients.
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5
Stir until you have a thick batter.
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6
Pour in the hot water and continue mixing until the batter is smooth.
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7
Pour 1/3 cup batter into each prepared cup, almost filling it.
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8
Bake the cupcakes on the center rack for 24 minutes, rotating the tins 180 degrees after 14 minutes.
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9
The finished cupcakes will bounce back when pressure is applied gently to the center, and a toothpick inserted in the center will come out clean.
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10
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely.
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11
Cut each cupcake horizontally in the center.
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12
Using a frosting knife, spread 1 tablespoon vanilla frosting on the bottom layer and set the top of the cupcake back on it.
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13
Frost the top of the cupcake with another tablespoon of the vanilla frosting.
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14
(For an extra-pretty cupcake, fill a pastry bag with chocolate frosting and pipe chocolate curlicues onto each cupcake.)
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15
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
