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    Home » Recipes » Healthy Desserts

    Frosted Brownie Cupcakes

    Published: Jun 17, 2013 · Modified: Aug 10, 2017 by Lauren · This post may contain affiliate links · 13 Comments

    Jump to Recipe  ↓

    What do you get when you add a leavening agent to a brownie recipe?....

    cake22

    Fluffy, delicious chocolate cake....what if you also throw in some zucchini?

    cake11

    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.

    Print Recipe
    5 from 1 vote

    Frosted Brownie Cupcakes

    Prep Time15 mins
    Cook Time17 mins
    Total Time32 mins
    Servings: 6 cupcakes
    Calories: 160kcal
    Author: Lauren Goslin

    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 facts are based on using coconut oil, unsweetened almond milk, regular sugar, and 2.5 ounces of dates. Weight Watchers points (new system): 4

    Nutrition

    Serving: 1 | Sodium: 256mg | Sugar: 16.9g | Fiber: 3.4g | Calories: 160kcal | Polyunsaturated Fat: 1.7g | Saturated Fat: 4.2g | Fat: 5.9g | Protein: 2.7g | Carbohydrates: 26.7g

    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.

    cake44

    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. 😀

    What do you like to treat yourself with on your birthday?

    I definitely think chocolate would be in order for me! 😀

    Shared with: Make Your Own Monday, Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday, Real Food Wednesday

     

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    Filed Under: Healthy Desserts

    Reader Interactions

    Comments

    1. Chia

      June 15, 2015 at 5:17 pm

      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.

      Reply
      • Lauren

        June 16, 2015 at 2:10 pm

        Thanks so much Chia, and I'm so happy your son like the cupcakes. 😀

        Reply
    2. Kelli

      August 29, 2014 at 9:46 pm

      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!

      Reply
      • Lauren

        August 30, 2014 at 8:07 am

        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!

        Reply
    3. Christina @ Pinch of Healthy

      June 24, 2013 at 5:34 am

      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!

      Reply
    4. Jolene

      June 23, 2013 at 9:22 pm

      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!

      Reply
      • Lauren

        June 23, 2013 at 9:35 pm

        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! 😀

        Reply
    5. amber

      June 23, 2013 at 2:41 pm

      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

      Reply
    6. Mary Frances @ The Sweet Tooth Life

      June 18, 2013 at 10:01 am

      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!

      Reply
    7. Adrienne @ Whole New Mom

      June 17, 2013 at 8:29 am

      these look great!!!! Love that they are whole grain and vegan! Now I just wish I could grow zucchini :(.

      Reply
    8. Kelli Korpinen

      June 17, 2013 at 8:07 am

      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!

      Reply
      • Lauren

        June 17, 2013 at 8:48 am

        Hi Kelli,
        It will be just a bit less...maybe by a tablespoon or so? I hope you enjoy them if you make them! 🙂

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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