Wednesday, May 15, 2013

Chocolate Overload Cupcakes...P.S. They're gluten free AND they're healthy!

gluten free chocolate cupcakes

These amazing gluten free chocolate cupcakes were my contribution to our little family Mother's Day celebration up here in Idaho. I decided to bring something special for Hilary and her mom (who is like a second mother to me) to show how much I appreciate them. I knew I wanted something crazy chocolatey, something baked, it had to be gluten free, and because I like a challenge, something guilt free. This recipe was born!



gluten free chocolate cupcakes


You know you want them.

gluten free chocolate cupcakes
 I am so, so happy with how these came out! They were moist, fluffy, cakey and rich. Perfect chocolate cupcakes!

I used my gluten free pumpkin muffin recipe as a starting point and went from there. This recipe is a lot lighter, fluffier and sweeter, but uses oatmeal as the base in the same way. And because there is no oil or butter these cupcakes are high protein, low fat (or no fat if you use fat free Greek yogurt!), and high fiber. They are truly the perfect indulgence!

Ingredients:

2 cups oatmeal, ground down in a food processor or a blender until fine
4 egg whites
3/4 cup cocoa powder (unsweetened)
1/3 cup applesauce
1 tsp vanilla extract
2/3 cup vanilla Greek yogurt (I used non fat)
1 cup sugar
2 tsp vinegar
1 1/2 tsp baking powder
2 tsp baking soda
1/8-1/4 tsp salt (a pinch)
1 cup of hot water
1 cup of chocolate chips

For garnishing:
1 tub of cake frosting
1 container of raspberries
chocolate syrup

1. Preheat your oven to 350 degrees. Spray a muffin tin with cooking spray and set aside.

2. Place your 2 cups of oats in your blender or food processor and grind them down until very fine.

3. Add in all of the other ingredients except for your 1 cup of chocolate chips.

chocolate cupcakes


4. and blend until totally combined. The mixture will be smooth and very thin, it will almost look too thing to be 'real' muffin batter.

chocolate cupcakes


5. Scoop your batter into the muffin tin and sprinkle the chocolate chips of top. This will keep your chocolate chips from sinking to the bottom because of the thin batter.

chocolate cupcakes


6. Place your muffin tin in the oven for 12-15 minutes (14 minutes was perfect for me). They will puff up and rise beautifully. Remove them from the oven and let them cool:

chocolate cupcakes

Then remove them from your muffin tin and let them "set" for a few minutes until they're fully cooled off.

chocolate cupcakes


7. Frost with your tub of frosting. I learned this tip from a friend of mine who makes cakes. If you want pretty cupcake icing but don't have all the fancy piping bags and tips, in a pinch you can use a regular ziplock bag with one corner cut off. Simply scoop your store bought frosting into the bag and use it to "pipe" your frosting into big fluffy circles on the top of your cupcakes. Voila!

chocolate cupcakes


8. Garnish with raspberries and chocolate syrup, and serve!

chocolate cupcakes


They will be gone before you know it!

~Jessica

23 comments:

  1. These look delicious! Thanks for stopping by my blog today! looking forward to seeing more of your posts in the future!

    // Justynn

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  2. Wow ... those look like the most decadent cupcakes ever! How is there any restrictions with something that is so moist?????? yummmmmmm
    certainly going to "bookmark" these bad-boys!

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    Replies
    1. It's magic.

      Just kidding! It's because you use Greek yogurt. Greek yogurt is my secret weapon when it comes to substituting for butter. It keeps the baked goods soft and moist but doesn't have the fat and calories!

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  3. now those are amazing....definitely gonna give them a try...

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  4. Oh these do look scrumptious - would love for you to add to the small cake link up at The Mommy Archive - Alice x

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    Replies
    1. I would love to! I went and looked and could only find the big cake linky...would you send me the direct link please?

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  5. OH WOW!

    I would love for you to share and link up at my TGIF Link Party.

    http://apeekintomyparadise.blogspot.com/2013/05/tgif-link-party-3.html

    Hugs, Cathy

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  6. Wow, Jessica. These look so yummy! I have pinned these to try. As a mom of a gluten-free kiddo, I just want to let others know that not all oats are gluten free. (Crazy--I know.) Most people with the allergy already know that, but I wanted to make sure that anyone grabbing this recipe to make for a gluten-free friend knows that to be truly gluten free, the oats must be gluten free oats (usually found at a health food store--and clearly labeled gluten free). (It has to do with the oats being grown in a field that has not been recently used to grow wheat, barley or rye.) I can't wait to try this! Thanks so much.

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    Replies
    1. This is true Heidi! My dad has celiac Disease and must only have "gluten free" labeled foods. He can, however, have certain types of oats just fine that aren't labeled as GF. For a gluten intolerance you can sometimes get away with using regular instant oats, but to be sure I always buy the gluten free labeled oats when baking for Hilary and her family. I get mine at Winco in the bulk section, for a great price!

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  7. Thank you so much for linking up with me for my Foodie Friday Blog Hop!

    This recipe looks great, and I can't wait to try it!

    Melissa A Room for Two with a View

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  8. Thanks for stopping by my blog :).... thought I'd come check out yours too! These look so awesome... can't wait to give these a try!

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  9. These look amazing. I will be featuring this tonight at my Swing into Spring party that opens at 8pm EST. Please stop by and pick up an I've Been Featured button. Thanks. http://diybydesign.blogspot.com

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    Replies
    1. Thank you so much! I will be sure to check it out and join up tonight!

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  10. That particular blog post is written artistically and it includes many practical knowledge for everybody. I guess you've carried out a great job of handling this delicate

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  11. Sounds delicious!! Thank you for sharing at Sharing Saturday!!

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  12. Made these today for my family. They were really good, moist and chocolatey -- they were even good un-iced. Thanks for sharing this recipe!

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    Replies
    1. Yay! I just love it when I hear people are trying our recipes! I'm so glad you liked them and I hope you keep coming back to check us out!

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  13. Thanks for linking up with Mouthwatering Mondays! These look so good!!

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  14. These were so good! A bit denser than a regular cupcake but I loved that. I made them using coconut yogurt (dairy free) and used a dairy/gluten free chocolate ganache. Outstanding. Moist. Yummy.
    I even like them just plain.

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  15. Uhhhm. Yes. This needs to be in my mouth asap. As a semi-new Celiac diagnosee, I am super excited about this. Cannot wait to try!!! Thank you soooo much for sharing!!!

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  16. Hi,
    Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post!
    Have a terrific weekend!
    Cathy from APeekIntoMyParadise.com

    ReplyDelete

Thanks so much for your comments! We love hearing from you!

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