Chocolate Oat Cupcakes with Chocolate Frosting

Gluten-Free,refined sugar-free, dairy free, vegan and topped with a creamy, dreamy frosting!
Course: Desserts and Baked Delights
Category: Gluten-Free
Oat Type: Quick Oats, Rolled Oats

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.