What do you get when you add a leavening agent to a brownie recipe?....
Fluffy, delicious chocolate cake....what if you also throw in some zucchini?
Soft, moist, Pillsbury doughboy-poking heaven. If you've never tried adding zucchini to a dessert, don't fear! It adds a tasteless moistness to the batter, allowing you to nix the eggs and gobs of oil. I even like throwing it in my smoothies!
The texture and taste are reminiscent of a chocolate cake you may have had at a childhood birthday party.
Frosted Brownie Cupcakes
Ingredients
- Cupcake:
- 2 T. chickpea flour
- 2 T. water
- 1 T. oil coconut, grapeseed, walnut, or avocado
- 1 T. applesauce
- 3 T. milk of your choice
- 12 drops liquid stevia
- 1 t. vanilla extract
- ¼ c. natural granulated sugar such as coconut sugar or sucanat
- ½ c. oats measured then ground
- 3 T. cocoa powder
- ½ t. baking soda
- ¼ t. salt
- ½ c. zucchini finely grated
- Frosting:
- 4 T. milk of your choice
- 4 large soft dates
- 2 T. cocoa powder
- 1 T. coconut oil melted
- ¼ t. vanilla
- pinch sea salt
Instructions
- Set the dates in the four tablespoons of milk to soak in one bowl.
- In another bowl, whisk the chickpea flour with the two tablespoons of water for your 'egg'.
- Preheat the oven to 350 degrees.
- Mix your dry ingredients (ground oats, baking soda, salt, and cocoa).
- In another bowl, beat the oil, applesauce, milk, sugar, stevia, and vanilla.
- Beat in the chickpea egg.
- Stir the wet mix with the dry ingredients and grated zucchini until just combined.
- Pour the batter into six lined muffin tins.
- Bake for 15-16 minutes.
- Process the ingredients for the frosting (including the soaking liquid) until smooth and well combined.
- After the cupcakes have cooled, frost and sprinkle them.
- Enjoy!
Notes
Nutrition
The cupcake portion of this dessert is modestly sweetened, so that the frosting really brings it all together without making it sickening. If you'd like a bit more sweetness, just add a little extra stevia, but I think they are perfect.
These are made in honor of my hubby's upcoming birthday, hence the candle. He liked them so well that he has requested them again on his actual birthday, which is the 25th of this month. 😀
Kelli Korpinen
I have oat flour. Will this be the same measurement as the 1/2 cup oats to be ground or will it equal a bit less? Can't wait to make these!
Lauren
Hi Kelli,
It will be just a bit less...maybe by a tablespoon or so? I hope you enjoy them if you make them! 🙂
Adrienne @ Whole New Mom
these look great!!!! Love that they are whole grain and vegan! Now I just wish I could grow zucchini :(.
Mary Frances @ The Sweet Tooth Life
We have a zucchini bars recipe that is crazy moist thanks to the zucchini. When the zucchini is ready from our garden, I think I'm going to have to make these. Chocolate is my favorite! :). Pinned!
amber
These looks so divine! My husband would love these (well, my whole family would love these). Thanks for sharing with us on AFW.
Have a great week.
-amber
Jolene
These look amazing! I can't wait to bake your recipe-
Can I ask where you found the sprinkles? I've been looking for allergy free sprinkles that don't have the awful food coloring that look that good!
Lauren
Hi Jolene,
I got mine at Whole Foods. They have a line there called 'Let's Do Sprinklez'. Otherwise, just buy white sprinkles...that way you don't have to worry about the colorings! 😀
Christina @ Pinch of Healthy
Wow these look fantastic! I woke up in search of something healthy to bake for a friend who is visiting today and I didn't have to search far!
Kelli
what can I substitute for the oat flour? Allergic to oats. Sounds wonderful! and can I use honey or maple syrup for stevia and sugar? I am allergic to stevia bad.
thanks!
Lauren
Hi Kelli,
You could try spelt flour for the oat, though I'm not sure about the stevia/sugar, as adding a liquid sweetener would throw of the dry to wet ingredients ratio. Maybe try it and eliminate the milk? Sorry I couldn't be more help there!
Chia
I have tried a few of your other recipes and love them all. Just need to stop by to say thank you again for this recipe. I made them for my boy's 3rd birthday last week. He loves it and I have to make another batch last night, then of course I have to steal 2 from him for myself. These are so good noone can tell that they are actually healthy!
And, congratulations on the new baby boy. May you and your family stay safe and healthy.
Lauren
Thanks so much Chia, and I'm so happy your son like the cupcakes. 😀