I’ve felt so bad toting around my cupcake carrier when I see my celiac classmates. I feel like I’m waving it in their faces. HAHA NO CUPCAKES FOR YOUUUU. =(
I made these little Chocolate Cupcakes with that oat flour! When whisking it together, I didn’t feel like they’d be chocolatey enough. So I added about 1/2 cup of mini chocolate chips. WHOA CHOCOLATE EXPLOSION! They’re somewhere halfway between cupcake and brownie. And have a more hearty texture because of the oat flour. And they’ll rise up in the oven, but then fall when you open it b/c of the lack of gluten. But aren’t they pretty when you add some simple white chocolate to the top?
Here’s the recipe (with my alterations):
1/2 cup soy milk
3/4 cup sugar
1/4 cup cocoa powder
1 1/4 cup oat flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup mini chocolate chips
Preheat oven to 350 F. Line cupcake tin with paper liners.
Combine oat flour, sugar, baking powder, cocoa, and salt in a bowl.
(Now this step says to combine the soymilk and vegan shortening in a bowl and mix. This did not work out very well for me, so I basically added them in separately)
Mix these together with the dry ingredients. Stir until blended. I added the mini chocolate chips at this point! And then bake for about 17-20 minutes (I may have underbaked these a tad). Let cool. Decorate how you want! I just wanted them to be simple on top since I already overloaded them with chocolate, but if you didn’t put chocolate chips in, you might consider a chocolate frosting. Or a vanilla frosting.
And for fun, I made little poop-drops. Hahaha or at least that’s what they look like to me. These are tasty, but not exactly the most aesthetically appealing. I think I’ll omit the chocolate chips and use a prettier star-tip pastry bag if I ever make them again. I didn’t use the star tip because I was afraid the chocolate chips would get stuck inside!
Chocolate Chip Meringue Drops (adapted from allrecipes.com)
* 2 egg whites
* 1/2 cup white sugar
* 1 teaspoon vanilla extract (make sure it’s real vanilla extract, I’ve been told the artificial one has gluten!)
* 3 tablespoons unsweetened cocoa powder
* 1/2 cup semisweet chocolate chips
1. Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside.
2. In large bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. (just like with the last meringue recipe! Whip it good!) Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart. Dropping them on the baking sheet would probably have made actual cookies instead of poop-piles, but I had more fun my way 🙂
3. Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container. I just baked them for an hour or so and then left them in the oven overnight.