Chocolate Buckwheat Cupcakes

I have noticed that there seems to be a lack of cupcake recipes on Cupcake Kat. This is something I hope to correct because I do love cupcakes. I think I just make muffins more as they are like cupcakes but for breakfast.

Here is a great cupcake that even I doubted would taste good but you can be rest assured that they do. They are gluten free, vegan, sugar free, and oil free!

The buckwheat gives them a chewy and wholesome texture so without icing they make acceptable breakfast cupcakes (yes I just said that)

Chocolate Buckwheat Cupcakes

1/2 cup buckwheat flour
2 tbsp sorghum flour
2 tbsp rice flour
1/4 cup cocoa powder
1/2 tbsp ground flax seed
1/2 tsp baking soda
1 tsp baking powder
pinch salt
1/2 cup mashed banana
2 tbsp water
1/4 cup agave syrup
1/2 tsp vanilla
1/4 cup chocolate chips

1. Preheat oven to 350. Combine buckwheat flour, sorghum flour, rice flour, cocoa powder, ground flax seed, baking soda, baking powder, and salt in a large bowl
2. In a small bowl whisk together mashed banana, water, agave syrup, and vanilla until well combined
3. Add wet ingredients to dry and stir until just combined
5. Stir in chocolate chips

6. Bake for until firm on top and a toothpick inserted comes out clean

I used the frosting from here

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