Oat Flour Chocolate Cupcakes
The easiest, fluffiest oat flour chocolate cupcakes come together in minutes and never fail to please. So tender and decadent, you will absolutely not be able to tell that these cupcakes are gluten free.
Ingredients
- 1 ¼ cups gluten-free oat flour, 140 grams
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup extra virgin olive oil
- 1 egg at room temperature
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- ½ cup fresh brewed hot coffee, or hot water
Instructions
- Line a cupcake tin with liners.
- In a medium bowl, whisk together the oat flour, sugars, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the olive oil, eggs, buttermilk, and vanilla. Stir and whisk the dry ingredients into the wet ingredients and stir very well to combine. Stir in the coffee and stir until batter is smooth and combined.
- Pour batter evenly into the prepared pans and preheat oven to 350°F. Let batter rest while the oven heats, about 15 minutes.
- Place pan in the oven and bake for 35-40 minutes, checking at 35 minutes, until a toothpick in the center comes out clean. Remove from oven and let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove the cupcaes to the rack to cool completely.
- Frost the cupcakes with your frosting of choice.
Nutrition
Serving: 1cupcakeCalories: 198kcalCarbohydrates: 29gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 76mgSodium: 248mgPotassium: 139mgFiber: 2gSugar: 18gVitamin A: 126IUCalcium: 51mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!