Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups (160g) superfine oat flour (I used Bob's Red Mill b/c it's superfine. If it's not fine, your cupcakes will turn out more dense and not as fluffy.)
  • 6 tablespoons (48g) tapioca starch
  • 2 1/2 teaspoons baking powder
  • 1/2 scant teaspoon fine sea salt
  • 1/2 cup + 2 tablespoons (200g) pure maple syrup (or agave)
  • 1/2 cup (120g) unsweetened applesauce, room temp
  • 1/4 cup (60g) liquid/melted coconut butter (see directions) Use store-bought or my homemade recipe
  • 2 tablespoons (30g) warm water
  • 1/2 cup (120g) semi-sweet dairy-free chocolate chips (I used Enjoy life)
  • 2 teaspoons (10g) vanilla extract
  • I used this Vegan Vanilla Buttercream Frosting, but feel free to use whatever you like. If you want to avoid frosting, these are still really delicious without it, just less fancy.
  • I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way. 
  • I use this scale.

Instruction

  • Preheat the oven to 350°F (177°C) and line a muffin pan with 12 nonstick liners. I used parchment paper liners.
  • Add the oat flour, tapioca, baking powder and salt to a large bowl and whisk well.
  • It is important to make sure your liquids are not cold, or it will cause the coconut butter to harden while mixing. The oil tends to separate from the coconut meat in the jar and be very hard, and it's imperative that it's mixed thoroughly before measuring. Otherwise, you run the chance of getting too much of just the oil part or just the meaty part, which will affect the end result. So I like to slightly warm up the jar (like 10 seconds) and empty the coconut butter in a separate container, warm up for just a few more seconds if too chunky still in the microwave (5-10) until it is warm and soft enough to stir. It should be soft, but don't overheat the coconut butter or it will burn and ruin it. As you stir it, the warmth will melt it and make it more runny. Stir until completely smooth and runny. Please see pics in the post for reference. After it's runny, then measure the weight 60g.
  • Add the syrup, applesauce, coconut butter, warm water, vanilla extract to a separate bowl and make sure to use the scale to hit zero in between each liquid addition. Stir until well mixed. It will be thick.
  • Add the liquids to the dry ingredients, as well as the chocolate chips. Use a large spoon and stir the batter until fully moistened and no more visible flour is seen. Do not overmix. Overmixing oat-based batters can cause dense results. The batter should be very smooth and moist.
  • Divide the batter into the 12 liners. I like to use an ice cream scoop, as it yields perfect domed tops while baking.
  • Bake for 15-20 minutes until a toothpick comes out clean. Mine were done at 18 minutes, but ovens can vary. They should be risen and a nice golden brown color.
  • Cool the cupcakes 10 minutes in the pan and then transfer to a cooling rack to cool fully before frosting. Store leftover cupcakes at room temperature sealed in a cake dome or large container.