Chocolate Cupcakes

Light, moist and oh-so-chocolatey, these cupcakes are surprisingly healthy.  Made with ground oats to make them whole grain without the ‘wholemealy’ taste and feel that whole wheat flour can give baking.

These cupcakes can be dairy free, vegan, oil free and wheat free.

The dates make these moist while also reducing the amount of sugar needed to make these delightfully sweet.

Initially I used a mixture of plain white and oat flours in this recipe but decided the white flour was unnecessary and oats are much more nutritious. However, being fully oat flour does make these a little more dense, so if you really want them to be light and fluffy, try half plain white flour.

Yum

Chocolate Cupcakes

Recipe by:
Yield: Makes 12 cupcakes
Cook time: 25 mins

Ingredients

½ c dates 1 ½ c rolled oats ½ c almond meal ¼ c cocoa 1 tsp baking powder 1 tsp baking soda 1 c water ½ c milk of choice (I used soy) 1 Tbsp cider vinegar ¼ coconut sugar (or sub white sugar)

Directions

  1. Start by soaking the dates in boiling water.
  2. Preheat oven to 160°C
  3. Prepare muffin tin by spraying with oil spray or adding liners.
  4. Next grind the oats to a flour. You can do this in a blender, food processor or coffee/spice grinder
  5. Add all the dry ingredients to a large bowl (oat flour, almond meal, cocoa, baking powder and baking powder) and mix.
  6. Drain the dates and add them and all the remaining ingredients to a blender and blend until smooth.
  7. Add the blender mixture to the dry ingredients and stir to combine.
  8. Spoon mixture into prepared muffin tin.
  9. Bake for 25 minutes or until they bounce back when lightly touched.