Super-awesome chocolate cupcake

Prep 15 min
Total 40 min
Plus standing time
Makes 12 Muffins



1 3/4 cups
large-flake oats
1/2 cup
unsweetened cocoa powder
1/4 cup
ground flax meal
1 1/2 tsp
1 1/2 tsp
1/4 tsp
1/2 cup
unsweetened apple sauce
1/2 cup
2% Greek yogurt
1/3 cup
1 tsp
1 cup
hot water
100-g pkg
good-quality dark chocolate, 70-85%, very finely chopped


  • 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. (Prep Tip: Muffins will stick to paper liners; use silicone liners for easy removal. Or spray muffin cups with oil if not using liners.)


Calories 168, Protein 6 g, Carbohydrates 25 g, Fat 6 g, Fibre 4 g, Sodium 267 mg.

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