Bittersweet Chocolate Oats Mini Cupcakes

Happy Friday! 🙂

Do you want super moist and gluten-free cupcakes?  Well, come on over and have some.  😀

I had a very stressful and disappointing week, but I am glad it’s Friday.  The entire house is clean, the laundry is done, bills are paid.  What better way to end the week than to indulge in everyone’s favorite treat; chocolates!  Yes, I am going to eat chocolates today.  I am treating myself.  So, join me and let’s unwind and sink our teeth into these wicked, super moist and gluten-free mini cupcakes frosted with silky smooth chocolate ganache paired with your favorite tea, coffee or Mango Lemonade (recipe follows) and dream away.  Perfect treats to de-stress after a long hard week, don’t you think?  😀

Mini cupcakes with ganache.

Mini cupcakes with ganache.

My family and I can eat anything with gluten, but because of my children’s allergy, I try giving them gluten-free baked goods as much as possible just in case (their doctor said they are not allergic to gluten).  But my children adamantly dislike store-bought gluten-free foods simply because they are so hard and dry.  So, I spent my time this morning experimenting in the kitchen using oat flour to make some cupcakes.  Well, it came out super moist and oh, so chocolatey! ❤ it! 🙂

Ingredients:

  • 1 1/2 cups organic oat flour, sifted
  • 1/3 cup Ghirardelli bittersweet chocolate chips, melted
  • 1/2 cup 100% unsweetened cocoa powder, sifted
  • 2/3 cup freshly brewed coffee
  • 1/2 cup plain Lifeway kefir (See Notes)
  • 1/3 cup 2% organic milk
  • 1 teaspoon vanilla extract
  • 2 organic eggs
  • 1 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon xanthan gum or guar gum
  • 1/2 cup Crisco vegetable oil

Directions:

  • Preheat oven to 315 degrees F.
  • Line the mini cupcake or muffin tin with cupcake baking cups; set aside.
  • In a large bowl, combine the oat flour, unsweetened cocoa powder, salt, baking powder and baking soda and xanthan gum.  Mix (using a whisk) until well-combined.
  • In a large measuring cup or a bowl, combine the coffee, kefir, milk, oil, and vanilla extract; set aside.
  • In a stand mixer bowl, cream the eggs and sugar in low speed (#1).
  • Slowly add half of the flour mixture and coffee mixture.  Beat until just combine. Add the rest of the flour and coffee mixture and beat in low speed until well-combined stopping from time to time to scrape the sides and bottom of the bowl.
  • Add the melted chocolates and beat until just combine. Do not overbeat.
  • Using a measuring tablespoon, scoop a tablespoonful of the batter and fill 24 of the mini cupcake baking cups.
  • Bake for 12-15 minutes (See Notes)
  • For larger cupcakes, using an ice cream scooper, scoop the remaining batter and fill 2/3 of the large cupcake baking cups.
  • Bake at 325 degrees for 15-17 minutes or until a wooden pick inserted in the center comes out clean. Do not over baked.
  • Let cool completely in the baking tin before removing them as these cupcakes are very moist.
  • Frost with chocolate ganache or your favorite frosting.
  • Enjoy with your favorite drink!

Notes:

  • This recipe yields 14-15 regular cupcakes and 24 mini cupcakes.
  • I baked the mini cupcakes exactly 13 minutes and 17 minutes for the larger ones.  Since all ovens varies, adjust accordingly.
  • You can use buttermilk instead of kefir, but since Kefir has thicker consistency than buttermilk, make the necessary adjustments.
  • These cupcakes are super moist. I waited at least an hour before I removed them from the baking tin. You will need a knife to help you remove them.

MANGO LEMONADE (See Notes)

  • 1/2 cup Newman’s Own Organic Virgin Lemonade
  • 1/2 cup Langers Mango Nectar (available at Costco)
  • 1 tablespoon freshly squeezed lemon juice
  • Granny Smith Apple slices
  • ice cubes

Place the ice cubes in a tall glass.  Arrange the apple slices in the glass.  Combine the lemonade, mango nectar, and freshly squeezed lemon juice in a shaker. Shake vigorously and pour into the glass with ice cubes.  If you are mixing it in a jug, combine all ingredients and stir well.  Serve immediately.

Notes:

  • Don’t let the ice cubes melt before serving.  It will watered-down the mixture.  Serving it immediately is highly recommended.
  • You can also mix all ingredients in a jug and wait for the guest to arrive before you add the ice cubes.
  • A good alternative to this is you can also puree some fresh mangoes and mix it with freshly squeezed lemon juice; add some water and sweeten it with agave or your favorite sweetener. I will definitely try to make this when I have the time.

Thank you so much for stopping by today.  It has been quite a hectic spring.  I hope you are enjoying it.  Summer will be here soon and the Mango Lemonade will be a refreshing drink to have come summer time. Save it.  If this is your first time to visit my blog, don’t forget to Subscribe or Follow to get the latest recipes. Please be kind and mention my blog or link back to source if you plan to use or share any of my recipes. Thank you and God bless!  Until next time. 🙂

~Anna