Chocolate Cupcakes


Dry Ingredients:
1 1/2 cups finely ground oat flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt

Wet Ingredients:
1/2 cup water
3/4 cup milk
1 egg
4 Tbsp melted coconut oil
1/4 cup (80 grams) date paste
1/2 cup + 2 Tbsp date syrup
1 1/2 tsp vanilla extract

Add-in Ingredients:
1/2 cup chocolate chips
1/2 cup pecans

Optional toppings:
More chocolate chips!
German Chocolate Frosting
Chocolate Mousse


Preheat oven to 350 F. Line or grease 12 muffin cups.

In a large bowl, sift together the dry ingredients and set aside.

Add water and milk to a microwave-safe bowl. Heat in 10-second increments until warm. (This will prevent the melted coconut oil from solidifying once mixed with these liquids and will also make the date paste dissolve more easily.)  Alternatively, warm on stove top.

Separately, melt coconut oil, then measure out 4 Tbsp to the milk/water mixture. Add date paste, egg, syrup and vanilla, whisking all together til smooth. 

Add wet ingredients along with chocolate chips to help keep them suspended. Mix until just incorporated, making sure no flour patches remain. Batter will be thin.

Pour batter evenly into prepared muffin pan and bake for 18-21 minutes.

Place muffin pan on a cooling rack to cool before removing from pan.


The German Chocolate frosting or chocolate mousse is a festive topping for these moist and delicious cupcakes!