Super-awesome chocolate cupcake
Dec 3, 2012 Chatelaine 3 Makes: 12 Muffins Chocolate cupcake with marshmallow frosting
Ingredients
- 1¾ cups large-flake oats
- ½ cup unsweetened cocoa
- ¼ cup ground flax meal
- 1½ tsp baking powder
- 1½ tsp baking soda
- ¼ tsp salt
- 3 egg whites
- ½ cup unsweetened applesauce
- ½ cup 2% Greek yogurt
- ⅓ cup agave syrup
- 1 tsp vanilla extract
- 1 cup hot water
- 100 g pkg good-quality dark chocolate (70%-85%), very finely chopped
Instructions
- Line a 12-cup muffin pan with silicone cupcake liners, then lightly spray with oil.
- Pour oats into a food processor. Whirl until very finely ground, about 2 min. Add cocoa, flax meal, baking powder, baking soda and salt. Whirl until combined, about 1 min.
- Whisk egg whites with applesauce, yogurt, agave syrup and vanilla in a large bowl until combined. Add to food processor along with hot water. Whirl until combined, about 1 min. Scrape back
- into bowl. Batter will be runny. Let batter stand until thickened to the consistency of oatmeal, about 20 min.
- Preheat oven to 350F. Stir chopped dark chocolate into thickened batter. Divide batter among prepared muffin cups.
- Bake in centre of oven until muffins have risen and a skewer inserted in centre of muffins comes out slightly sticky but not wet, 25 to 27 min. Let muffins cool in pan for 15 min. Transfer to a rack to cool completely. Frost with Vanilla marshmallow frosting.