Healthy Chocolate Cupcakes

5 from 12 votes

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 Time20

Cook Time22

Passive Time1

Servings: cupcakes

Author: Bea & Marco

Ingredients

Dry Ingredients

1 ⅓ cup oat flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup milk , room temperature
½ tablespoon lemon juice
2 large eggs , room temperature
½ cup coconut sugar
½ cup coconut oil
1 teaspoon vanilla extract

Frosting

7 oz dark chocolate with Stevia , chopped in small pieces
½ cup full-fat coconut milk

Instructions

Dry Ingredients

Mix all dry ingredients in a bowl, and set aside.

Wet Ingredients

Make buttermilk by adding milk and lemon juice into a bowl and leaving it untouched for 10 minutes.
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.
Using an ice cream scoop, divide batter evenly into muffin pan lined with muffin papers.

Bake

Bake in a preheated oven at 350ºF (175ºC), without the fan, on a lower ⅔ rack for 18-22 minutes or until a skewer inserted in the centre comes out clean. Cool completely on a rack.

Frosting

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.
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.
Frost the cupcakes as you wish and serve!

Notes

Use a portable oven thermometer to get the accurate oven temperature (I use it all the time).

Nutrition