We seriously returned to school for 1 day (it was supposed to be a week) and then get bombarded by snow days and cold days. What’s a cold day you ask? A day where it’s so fricking cold that you will be frozen within 10 minutes (provided that you’re brave enough to walk outside for 10 minutes, that is).
I was soooo grateful. I mean, what else do you do when you feel so overwhelmed by the amount of homework/projects you have on the first day you get back, that you want to crawl into a cave and never come out? Tell the weather to behave badly… And that’s exactly what happened. I spent those days researching and researching… and of course, more research.
But these precious days also gave me a chance to test and develop a recipe for these chocolate cupcakes when my eyes could not focus anymore!! Let’s just say, I made them everyday that we were off, and omg are they delicious!
I wanted them to be filling, good for you, and delicious. They turned out exactly that… with some added bonuses! I added oat flour, that I sifted to make sure it was really fine, and used a tiny amount of coconut oil, which is supposed to be good for you (and it smells amazing, so how could I resist?).
But then I realized, if I was in a hurry, and didn’t have time to pulse oats into flour, and then stand there sifting it, how would I make this cupcake? And what if I don’t have coconut oil?
So, I remade it and tweaked it, so it works both ways! You can subsitute whole wheat or all purpose flour for the oats (or even use a mixture) and you can use any kind of neutral oil (or even melted butter) for the coconut oil!
Oh, one last thing… If you make them with oat flour, they’re probably healthy enough to eat for breakfast… And if they aren’t, we can just say they are. 😉
And, they’re still absolutely AMAZING!
-For the frosting, I just mixed 1/4 cup powdered sugar (sifted), 1 tbsp chocolate chips (melted), and 1 tsp of milk (you can use any kind). If you don’t want frosting, you can always just add in some chocolate chips.
Line 4 muffins with parchment paper or cupcake liners. Preheat the oven to 325 F.
Mix the milk and lemon juice together and let sit for about 5 minutes. Add in egg and coconut oil.
Mix in the flour, cocoa powder, baking powder, baking soda, and sugar.
Divide the mixture among the 4 muffin tins and bake for 18-25 minutes. Frost with frosting, if desired.