Fudgy Chocolate Cupcakes

• 1/4 cup unsalted butter or nonhydrogenated butter substitute
• 1/2 cup water
• 1/3 cup unsweetened cocoa powder
• 3/4 cup light agave nectar
• 1 1/4 cups quinoa flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 large eggs, separated
• 1 teaspoon vanilla extract
• 1/4 cup nonfat plain yogurt or unsweetened soy yogurt
• Vanilla Buttercream Frosting (page 106), Fat-Free Vanilla Yogurt Frosting (page 107), Vegan Chocolate Buttercream Frosting (page 109), or Vanilla Buttercream Frosting (page 106)

1. Preheat the oven to 375F.
2. Line a cupcake pan with 12 paper liners.
3. Place the butter and water in a saucepan.
4. Bring to a boil and remove from heat.
5. Whisk in the cocoa powder and agave nectar.
6. Let cool to room temperature.
7. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
8. Add the cooled cocoa mixture, egg yolks, vanilla extract, and yogurt to the flour and mix well.
9. In a separate bowl, using an electric mixer at medium speed, beat the egg whites until stiff, but not dry, approximately 2 minutes.
10. Gently fold into the batter.
11. Spoon the batter into the prepared cupcake pan and bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
12. Frost the cupcakes with the frosting of your choice.

unsalted butter, water, cocoa, light agave, quinoa flour, baking powder, baking soda, salt, eggs, vanilla, nonfat plain yogurt, vanilla buttercream frosting

Taken from www.epicurious.com/recipes/food/views/fudgy-chocolate-cupcakes-379346 (may not work)