By Anastasia Papadimitriou
These moist, rich cupcakes can be paired with both vanilla and chocolate frosting and are the PERFECT chocolatey treat for any day.
Ingredients
1 ½ cups gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup + 2 tablespoons water
½ cup non-dairy milk
3 tablespoons melted coconut oil
¼ cup coconut sugar
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
Instructions
Prepare the frosting: The night before, begin preparing one batch of this Vegan Chocolate Frosting. Do not whip the frosting until the cupcakes are cooled and ready to be frosted.
Make the cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt.
Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
Pour batter evenly into prepared muffin pan—filling each cup about 3/4 of the way. Bake for 16-20 minutes. Mine took 18 minutes. Test for doneness with a toothpick. The toothpick should come out with a few dry bits of cake on it, but no liquidy batter.
Place muffin pan on a cooling rack to cool for 30 minutes. Remove cupcakes from muffin pan and continue cooling on rack until completely cool before frosting.
Frost the cupcakes: Whip the frosting as instructed. Frost the cupcakes. Enjoy!
These moist, rich cupcakes can be paired with both vanilla and chocolate frosting and are the PERFECT chocolatey treat for any day.
Ingredients:
3/4 cup (94g) all-purpose flour (spoon & leveled)
1/2 cup (41g) unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
2 teaspoons pure vanilla extract
1/2 cup (120ml) buttermilk, at room temperature*
Instructions
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
Frost cooled cupcakes however you’d like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
