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The BEST Healthy Chocolate Cupcakes

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 cupcakes 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american

Description

Moist, fluffy, rich, and with ingredients unlike any cake you’ve seen before – these Healthy Chocolate Cupcakes will blow your mind!


Scale

Ingredients

  • 1 cup Medjool dates (200g or about 12 pitted)
  • 1 cup (240g) water
  • 1/3 cup (35g) cacao powder (or cocoa powder)
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup (125g) oat flour*
  • 1/4 cup (60g) non-dairy milk**

Chocolate Fudge Frosting

  • 1 cup Medjool dates (about 12)
  • 1/22/3 cup non-dairy milk
  • 1/2 cup nut or seed butter (almond used)
  • 1/4 cup cacao powder (or cocoa powder)
  • Pinch of salt
  • Optional: sprinkles for topping

Instructions

  1. Preheat the oven to 350F.
  2. Combine the dates and water in a high speed blender. Blend on high until smooth.
  3. Add the rest of the ingredients. Blend on low speed briefly until just combined. DO NOT over blend.
  4. Divide the batter between 6 cupcake tins that have been lightly coated with oil. (I do not recommend paper liners because this recipe is oil-free and they will stick.) Fill each so it is level with the top of the pan.
  5. Smooth the tops with the back of a spoon.
  6. Bake for approximately 25 minutes at 350F.
  7. Remove from the oven. Cool for 10 minutes before removing from the pan. Cool completely of ideally chill overnight before frosting.
  8. For the frosting, combine all the ingredients in a high speed blender and blend until smooth and creamy. Start with 1/2 cup of milk and add more only as necessary to get it to blend, you want it as thick as possible. Transfer to a piping bag and chill for at least 1 hour to thicken.
  9. Pipe frosting onto cooled cupcakes, or spread with a knife. I recommend storing the cupcakes unfrosted, and frosting right before serving.
  10. Top with sprinkles and enjoy!

Notes

*For a grain-free option: Replace the oat flour with 1 1/4 cup almond flour. Add 2 tablespoons tapioca, corn, or arrowroot starch. And replace the non-dairy milk with 1/4 cup of any nut/seed butter.

**For a richer cupcake, replace with 1/4 cup nut/seed butter or coconut oil.


Nutrition

  • Serving Size: 1 cupcake
  • Calories: 220
  • Sugar: 32g
  • Fat: 2g
  • Carbohydrates: 51g
  • Fiber: 6g
  • Protein: 4g

Keywords: baking, easy, healthy, chocolate, birthday, vegan, gluten-free, sugar free