Oat Flour Chocolate Cupcakes -

5 from 5 votes

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.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 198kcal

Author: Nicole Spiridakis

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

US Customary - Metric

Instructions

Line a cupcake tin with liners.
In a medium bowl, whisk together the 1 ¼ cups gluten-free oat flour, ½ cup brown sugar, ½ cup granulated sugar, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon fine sea salt.
In a large bowl, whisk together the ¼ cup extra virgin olive oil, 1 egg at room temperature, ½ cup buttermilk, and 1 teaspoon pure vanilla extract. Stir and whisk the dry ingredients into the wet ingredients and stir very well to combine. Stir in the ½ cup fresh brewed hot 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.

Notes

Rest the batter: Let the batter rest for a bit before baking. Oat flour, like all gluten free flours, benefits from a rest to let it absorb liquids. Resting the batter in the tin while the oven preheats is the right amount of time for the oat flour to hydrate. Don't skip this step!
Substitute hot water: If you don’t drink coffee, you can substitute 1 cup of hot water for the coffee if needed. Or, you can use (decaffeinated if needed) instant coffee or instant espresso if you don’t regularly brew coffee at home.
Use room temperature ingredients: Whether you’re making a regular cake or a gluten free cake, bringing the ingredients to room temperature is important! It helps them to better incorporate into the batter, making for a better-structured cake after it’s baked.
Cool the cake completely: Oat flour cupcakes can be softer than wheat flour cupcakes, especially when they’re warm (although every baked item needs to cool a bit, regardless of whether it’s gluten-free). Make sure to cool the cupcakes thoroughly before frosting them. To create ease of frosting, you can chill the cupcakes in the fridge for a few hours or up to overnight, well covered.
Make ahead: You can bake the cupcakes up to 24 hours in advance and I recommend doing this! When a cake rests in the fridge overnight, its flavor deepens and the crumb firms up a bit. This will also make it easier to frost the cupcakes. Store the cupcakes, either unfrosted or frosted, covered with foil, or in an airtight container in the fridge.
Any kind of frosting: I’ve shown cupcakes frosted with my favorite chocolate buttercream frosting but you can use any frosting you like to finish these cupcakes! Try vanilla buttercream, meringue, cream cheese frosting, or even whipped cream …
Make it dairy-free: Choose your favorite non-dairy milk and non-dairy yogurt to use in the batter.
Make it refined sugar-free: Substitute coconut sugar for the brown sugar and granulated sugar.

Nutrition