Happy first official Sunday of summer! I can’t believe baby Charlie is 3 weeks old already! He is such an amazing addition to our family. William and James can’t seem to get enough of him and LOVE holding him. We’ve had a lot of fun this week as a family, and have been soaking up every minute of this precious time together. We also had a few bigger adventures this week, including a family shopping trip, and a date night out with Andrew (and of course Charlie, too). To top it off, Andrew even took all three boys this morning and sent me back to bed for a while! (What a little slice of heaven :))
When it comes to eating a bit on the healthier side, chocolate cupcakes are probably the farthest thing from that thought. A few months ago I had an idea to try and come up with a healthy solution to James’ request for “chocolate cupcakes for my birthday!”. I figured that starting well in advance would allow me to perfect them enough before the big day, and incase my idea was a total bust, I’d still have time to do something else. Well, I am super excited to say that since these were such a HUGE SUCESS, we have made quite a few batches over the last couple of months. I even made these again as a surprise birthday dessert for a special friend, and she raved about them!
Theses cupcakes are so soft and chocolatey, and the icing is rich, creamy, and oh so fudgy. We were all licking our fingers and going back for seconds (and thirds…
and fourths). 😉
Plus, here’s an added bonus, they freeze incredibly well! I actually made a few batches of these right before Charlie was born, and I will confess that we have been enjoying them on a daily basis. 🙂
Save room for dessert, because these Oat Flour Chocolate Cupcakes are sure to knock your socks off! No one will ever suspect that these sweet little bites are actually THIS healthy. Packed with antioxidants and nutrients, these little chocolate cupcakes are definitely something special.
- 1 1/2 cups oat flour
- 1 1/4 cups Dutch-processed cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 medjool dates, pitted
- 3 tablespoons warm water
- 8 large egg whites (1 cup whites)
- 1 cup fat-free plain Greek yogurt
- 3/4 cup unsweetened applesauce
- 1/4 cup plus 1 tablespoon agave
- 1/4 cup plus 1 tablespoon canola oil
- 2 teaspoons vanilla extract
- 20 medjool dates, pitted
- 1 cup warm water
- 1 teaspoon vanilla extract
- 1/2 cup Dutch-processed cocoa powder
- 3 dashes salt
- Pre-heat oven to 350 degrees.
- In a medium mixing bowl, whisk together oat flour, cocoa powder, baking powder, baking soda, and salt, and set aside.
- In a blender or food processor, add dates and water, and puree together until mostly smooth. Then add in egg whites, yogurt, applesauce, agave, oil, and vanilla, and blend together until smooth. Pour mixture into large mixing bowl, and whisk in the dry ingredients. Stir until combined. Let batter sit for about 20 minutes before baking, then stir again.
- In a mini muffin pan coated with cooking spray, spoon batter into each cup about 3/4 full. Bake for 12-14 minutes, or until a toothpick inserted comes out with just a few crumbs attached. Remove from oven and allow cupcakes to cool in pan for about 10 minutes, then move to a wire rack to cool completely before icing.
- For the frosting, add dates and water to blender or food processor. Process until mostly smooth, then add vanilla and whip until completely smooth. Add cocoa powder and salt and process for about one minute until smooth and creamy. Scrape into a bowl and cover with plastic wrap for at least one hour to chill. Then frost cupcakes.
These cupcakes are great frozen. When frosting them to freeze, allow cupcakes to cool completely, then slice cupcakes horizontally, (removing about 1/3 of the top), spread frosting in the middle and replace top. Once frosted, "flash freeze" cupcakes on a freezer safe plate or baking sheet for about 2 to 3 hours. Then move frozen cupcakes to a ziplock bag or airtight container and store in freezer for up to three months.
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