These allergy-friendly chocolate cupcakes are so soft, moist, and chocolate-y, no one will ever guess they’re gluten-free, refined sugar-free, AND egg-free. A silky whipped chocolate ganache finishes them off perfectly!
I know a lot of people who are on a gluten-free diet and I get recipe requests all the time from readers for gluten-free baked goodies.
I’m not on a gluten-free diet and neither is my family, but I can’t stand the thought of people who can’t eat things like breads, cakes, cookies, ect, because of the gluten.
I don’t have too many gluten-free recipes on my blog, and I think it’s about time I changed that.
Nobody should have to live without cupcakes. It’s inhuman.
So today I am bringing you my favorite chocolate cupcake to date. And SURPRISE! They’re gluten-free AND skinny! Oh, and kind of freaking AMAZING.
These cupcakes are just mind-boggling. They’re so moist, unbelievably soft and chocolate-y and do not taste like they’re healthy.
They are gluten-free, refined sugar-free, AND egg-free. You won’t even miss the gluten, sugar, and eggs in these cupcakes, I promise!
To be honest, when the idea for an allergy-friendly chocolate cupcake recipe popped into my head, I wasn’t feeling very positive about them and I was pretty sure I was gonna to be in for an epic fail.
Imagine my surprise, when I pulled out perfectly soft and puffy chocolate cupcakes that smelled AMAZING and tasted like 1000 x better.
Don’t you just love happy endings like that?? ♥
Just because these cupcakes are gluten-free, doesn’t mean they have any weird ingredients in them. The only ingredient that you probably don’t have on hand regularly is oat flour.
But don’t make a special trip to the grocery store just to buy oat flour. You can make your own with only 1 ingredient in less than 5 minutes!
I make my oat flour, by grinding old-fashioned rolled oats in my food processor. It will only take about 2 minutes of constant processing for your oats to turn into a fine flour.
NOTE: If you choose to buy your oat flour, make sure that the brand you purchase specifies that it’s made with gluten-free oats.
So how are these cupcakes so moist without eggs and a ton of oil? Hot water, greek yogurt, and just a little bit of oil keep these cupcakes perfectly moist AND low in calories. 😀
Watch these cupcakes very carefully while they bake. (mine took 20 minutes at 350F) They might appear a little bit underdone, but this is ok. — A toothpick should come out with moist crumbs sticking to it.
No cupcake is complete without a good frosting and I just so happen to have a MINDLESSLY easy one. Whipped chocolate ganache. Aka, my new love.
It’s smooth, silky, chocolate-y, and THE perfect topping for these awesome cupcakes.
The frosting is literally only 2 ingredients: Chocolate chips and heavy cream. Total health food. 😉 But that’s ok, because the cupcake base is the really healthy part. 😉
You can pipe your frosting, slather it, whatever you want! Totally up to you.
I like to top these cupcakes with a sprinkle of mini chocolate chips. Totally optional, but just lookit how cute!!
I made these cupcakes for my younger brother’s 15th birthday yesterday, topped ’em all with mini choc chips and my family went crazy over them. Not a single cupcake remains only a day later. *sad face*.
These cupcakes are so good, nobody will ever guess that they’re healthy. You might even be inclined to eat the entire batch yourself. Self-control kind of goes out the window, ya know?
You have to try these cupcakes. Even if you’re not gluten-free, I promise you’ll love them.
Gluten-free has never tasted so good. 😉
- 3 cups gluten-free oat flour
- 1 cup xylitol (sugar is a fine substitute)
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot water
- 1/3 cup vegetable oil
- 1/3 cup greek yogurt
- 1 teaspoon cider vinegar
- 1 teaspoon vanilla extract
- WHIPPED CHOCOLATE GANACHE:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- Mini chocolate chips for garnish, optional
- Preheat oven to 350F and line a 12-cup muffin tin with muffin wrappers. Set aside.
- In a large bowl, combine flour, xylitol, cocoa powder, baking soda, and salt. In a separate large bowl, whisk hot water, oil, yogurt, vinegar, and vanilla until smooth. Gently fold flour mixture into liquid, stirring until just combined.
- Fill prepared muffin cups 3/4 full of batter and smooth tops. Bake cupcakes at 350F 20 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool cupcakes completely on a wire cooling rack.
- Make the chocolate ganache: In a double-boiler, melt chocolate chips over medium heat, until chips just start to lose their shape. Remove from heat. In small saucepan, bring heavy cream to a simmer. Remove from heat and pour over partially-melted chocolate chips. Whisk until smooth and melted. Place chocolate ganache in refrigerator and chill 1 hour.
- Remove chilled ganache from refrigerator and with a handheld electric mixer, beat on high speed until frosting reaches stiff peaks, about 2-3 minutes.
- Pipe or slather frosting on cooled cupcakes immediately after frosting is made. Garnish cupcakes with mini chocolate chips if desired. Store cupcakes in refrigerator until ready to serve.
Try my other allergy-friendly recipes next!