Thursday, March 8, 2012

New Recipe- Gluten Free -Dark Chocolate Cupcakes–Recipe Created by Becky

food fun 018
food fun 012

Makes 30 cupcakes
4 cups regular oats ground in spice grinder or blender
1 1/2 cups cocoa
1/2 tsp salt
3 tsp baking soda
3 tsp baking powder
2 cups splenda or other sugar substitute (I used stevia powder)
2 cups hot water
2- 6oz Carbmaster vanilla yogurt (60 cal each)
3 tbsp white vinegar
50 calories each cupcake
(You can sprinkle 1/4 cup of chocolate chips to the top of the cupcakes 2/3rds  through baking time but then the calories jump up to 60 calories each.) 
Directions: Mix all dry ingredients then add to wet ingredients.  Fill cupcake papers half full and bake at 350 degrees for 15 minutes.  This shorter cooking time makes for a moist cupcake. May add choc chips to the top of the cupcakes at 10 min if desired.

Note: I didn't have any chocolate chips so I chopped up a mint chocolate truffle and sprinkled it on top.  It was 300 calories and I split it up between the 30 cupcakes. 


  1. Regular oats are not gluten free. You have to get certified gluten free oats to ensure there is no cross-contamination by wheat. And some celiacs will still react even to certified gluten free oats because the protein is so similar, so it is a dangerous ingredient to use, you have to know if it's safe for the intended consumer.

    1. None of my friends with celiac has ever said anything to me about using special oats. I assume if you need special oats than you will use them. No one in my family needs gluten free but here is no wheat in them. Use the recipe if you want or leave it. Sorry if it isn't really gluten free.

    2. Sorry, I meant to inform, not offend.