Healthy Chocolate Cupcakes
These are gluten-free, made with healthier ingredients and so delicious! Tender chocolaty cupcakes topped with my 2-ingredient healthy chocolate frosting, oh la la!
- Prep time
- 20 min
- Cook time
- 22 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cup oat flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk (, room temperature)
- 1/2 tbsp lemon juice
- 2 large eggs (, room temperature)
- 1/2 cup coconut sugar
- 1/2 cup coconut oil
- 1 tsp vanilla extract
- 7 oz dark chocolate with Stevia (, chopped in small pieces)
- 1/2 cup full-fat coconut milk
Instructions
- 1
Mix all dry ingredients in a bowl, and set aside.
- 2
Make buttermilk by adding milk and lemon juice into a bowl and leaving it untouched for 10 minutes.
- 3
Then add the rest of the ingredients. Whisk to mix everything well, using a hand whisk. Now add in the dry ingredients and whisk until you get a smooth batter with no lumps.
- 4
Using an ice cream scoop, divide batter evenly into muffin pan lined with muffin papers.
- 5
Bake in a preheated oven at 350ºF (175ºC), without the fan, on a lower 2/3 rack for 18-22 minutes or until a skewer inserted in the centre comes out clean. Cool completely on a rack.
- 6
Heat coconut milk in a pot until it starts bubbling on the edges, and then pour it into a bowl containing the chocolate. Leave untouched for 2 minutes. Using a hand whisk, then whisk the mixture until it becomes thick and smooth.
- 7
Chill in the fridge for 1 hour. Using a hand-held mixer, whisk the frosting until it becomes fluffy, light and pale in colour. This will take more or less 10 minutes. Scrape the side of the bowl with a spatula now and then.
- 8
Frost the cupcakes as you wish and serve!