Gluten-Free, Refined Sugar-Free, Dairy Free, Vegan and topped with a creamy, dreamy frosting!
Chocolate Oat Cupcakes with Chocolate Frosting
Gluten-Free,refined sugar-free, dairy free, vegan and topped with a creamy, dreamy frosting!
Ingredients
- 1 ½ cups oat flour
- 2/3 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup non-dairy milk, such as almond, or soy
- 1/3 cup maple syrup
- 1 teaspoon vanilla expert
- 3 tablespoons coconut oil, melted
- Sprinkles for decorating, optional
Chocolate Frosting
- 1/2 cup unsweetened nut butter; almond, peanut or cashew
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons non-dairy milk, more as needed
- 2 tablespoons maple syrup, or more to taste
- Pinch of salt
Instructions
For cupcakes
- Preheatoven to 350 F. Line a muffin pan with cupcake liners. Set aside.
- In a large bowl, sift the dry ingredients; oat flour, cocoa powder, baking soda and salt.
- Add milk to a large glass measuring cup and warm milk in the microwave. To the milk add in the melted coconut oil, maple syrup and vanilla; stir well.
- Add wet ingredients to dry ingredients and mix again.
- Pour batter into prepared muffin pan, filling each cup about 3/4 of the way. Bake for 15-18minutes or until a cake tester comes out clean.
- Place muffin pan on a cooling rack for about 20 minutes, remove cupcakes from pan and continue cooling on rack before frosting.
- While the cupcakes are cooling prepare the frosting.
For Frosting
- Add all the ingredients to the bowl of a food processor and process until smooth,adding more milk as needed. Taste to see if you like it a bit more sweetness,if so add another tablespoon of maple syrup. The frosting should be aspreadable consistency.
- Transfer frosting to a small bowl and chill for 15 minutes before spreading on cooled cupcakes.
- Decorate with sprinkles.
Notes
Use quick-cook rolled oats) to make oat flour place rolled oats into a food processor and process until the oats are finely ground.
Store in an airtight container in the refrigerator for up to 1 week.
Make sure to use quick-cook rolled oats if you are making your own oat flour for this recipe and process to a very fine consistency.