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–+ servings
Oat flour chocolate cupcakes on a wire rack.
Course Dessert

Chocolate Oat Flour Cupcakes

By: Elysia Cartlidge
Servings 12 cupcakes
These chocolate oat flour cupcakes are a lightened up version of classic chocolate cupcakes, but still have a moist, fudgy texture you'll crave after a long day! They're also higher in protein and fiber, so you won't end up on the blood sugar rollercoaster for hours. Perfect for special occasions or anytime you need a sweet treat! {Gluten-free}
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes

Ingredients
  

Dry Ingredients

Wet Ingredients

  • 1/2 cup plus 2 tablespoons milk, room temperature
  • 1/2 tablespoon apple cider vinegar
  • 2 large eggs, room temperature
  • 1/2 cup plain 0% Greek yogurt
  • 1/4 cup natural peanut butter
  • 2 tablespoons melted coconut oil
  • 2 teaspoons vanilla extract

Frosting

  • 1 1/2 cups dark chocolate chips
  • 3/4 cup coconut cream (chilled)

Instructions

To make the cupcakes

  • In a medium bowl, mix together all of the dry ingredients and set aside.
  • Make buttermilk by adding milk and vinegar to a large bowl and leave it untouched for 10 minutes.
  • Add the rest of the wet ingredients to the milk and vinegar mixture. Using a hand whisk, whisk to combine. Next, add in the dry ingredients and whisk until you get a smooth batter with no lumps.
  • Using an ice cream scoop, divide batter evenly into muffin pan lined with silicone or paper muffin liners.
  • Bake in a preheated oven at 350ºF, without the fan, on a lower ⅔ rack for 16-18 minutes or until a toothpick inserted in the centre comes out clean. Cool completely on a wire rack.

To make the frosting

  • Meanwhile, add the chilled coconut cream to a large mixing bowl and set aside.
  • Next, add the chocolate chips to a microwave safe bowl and microwave in 30 second intervals, until the chocolate is smooth and melted. Stir each time you check it to prevent the chocolate from burning on the bottom of the bowl.
  • Add the melted chocolate to the coconut cream and whisk together until the mixture is smooth. Cover the bowl and refrigerate for at least two hours, to allow it to thicken.
  • Remove the bowl from the refrigerator and allow it to sit at room temperature for 15 minutes. Using an electric hand mixer or stand mixer, beat the firm frosting on medium to high speed until light and fluffy. Spread or pipe the frosting onto the

Notes

  • You can either use store-bought oat flour or make your own by adding quick or rolled oats to a blender and blending until you achieve a fine flour-like consistency.

Nutrition

Calories: 284kcalCarbohydrates: 32gProtein: 8gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 28mgSodium: 199mgPotassium: 364mgFiber: 4gSugar: 14gVitamin A: 61IUVitamin C: 1mgCalcium: 110mgIron: 2mg
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