Healthy Chocolate Cupcakes with Dreamy Peanut Butter Frosting (Gluten Free & Vegan)
Updated: Apr 20
I kid you not, these cupcakes are UNREAL. The cake is fluffy and delicious, while the frosting is creamy and sweet!! They might actually be my favorite thing I've made so far. The flavor is epic, trust me when I say YOU NEED THESE IN YOUR LIFE.
Can I sub another flour for oat flour? I've only tested oat flour for this recipe, but I believe a spelt flour would work as well!
How do I make a flax egg? You just combine 1 tbsp flaxseed meal with 3 tbsp water, stir it, and let it sit for 5 minutes. (This recipe calls for two, so just simply double this)
Can I sub a regular egg? Yes, pasture-raised preferably! #Nosalmonella
The frosting is quite simple, and it tastes delicious! I love the flavor of pure maple syrup and peanut butter together, but honey would also work, textures and sweetness may just slightly vary.
If you don't have an electric mixture... it might be quite difficult to get the softened coconut oil clumps out of the frosting mixture, but if you have a whisk and a buttload of determination, go ahead and give it try!
yields: 10 cupcakes
prep time: 20 minutes
cook time: 15 minutes
total time: 50 minutes
Ingredients: Chocolate Cupcakes- 1/4 cup melted coconut oil 1/2 cup coconut sugar 1 tsp vanilla 2 flax eggs (can sub pasture-raised eggs) 1 3/4 cup gf oat flour (2 cups finely blended gf oats) 1/3 cup raw cacao powder 1 tsp baking soda 1/2 tsp salt 1/4 cup oat milk (can sub other non-dairy milk) Dreamy Peanut Butter Frosting- 1/2 cup unsalted peanut butter 1/4 cup coconut oil, softened 3 tbsp maple syrup 1/4 tsp salt 1/2 tsp vanilla
Instructions: 1. Preheat oven to 350 and line a cupcake tin with 10 liners. 2. In a large bowl, mix together the melted coconut oil and coconut sugar. Then add in the vanilla and (flax) eggs. 3. Then add in the oat flour, cacao powder, baking soda, and salt, stir until combined and there are no bits of loose flour in the bottom of the bowl. 4. Once combined, add in your oat milk and stir until creamy. 5. Then scoop the batter into the lined cupcake tin until it’s filled up 3/4 of the way and place in the oven for 14-18 minutes. 6. While they’re baking, make the frosting: In a small bowl add the peanut butter, coconut oil, maple syrup, salt, and vanilla and mix until there are no coconut oil clumps. 7. Let the cupcakes cool for 15-20 minutes then frost and top with chopped peanuts, chocolate shavings, or whatever your heart desires, and enjoy!