Super-awesome chocolate cupcake



15 min


40 min


12 Muffins

* PLUS standing time
Super-awesome chocolate cupcake

Vanilla marshmallow frosting.
Photo, Roberto Caruso.


  • 1 3/4 cups large-flake oats
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup ground flax meal
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 egg whites
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup 2% Greek yogurt
  • 1/3 cup agave syrup
  • 1 tsp vanilla
  • 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.)

How to make perfectly shaped cupcakes

[brightcove id=’4639663507001′ width=’640′ height=’360′]

Nutrition (per serving)

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