Chocolate, Chocolate Chip Cupcakes/Brownies

The day I wanted to make chocolate chip cupcakes I had no eggs, because my sister Abbie had made a LOT of egg tacos.  So I was forced to make a vegan brownie/cupcake.

Ingredients

1 1/2 cups oat flour (all you have to do is blend oats)

1 cup powdered stevia extract

3 teaspoons baking powder

2 tablespoons cocoa powder (The 2 tablespoons might be too chocolatey for some people, so if you don't like really rich chocolate then stick with 1 tablespoon) 

1/2 teaspoon salt

1/4 cup coconut oil

1 teaspoon vanilla

1 cup warm water

1/2 cup chocolate chips

1 tablespoon Bragg's apple cider vinegar

Note: You may think that the apple cider vinegar is gonna taste gross, but the recipe doesn't work without it.

Steps

1) Preheat the convection oven to 400.  And oil the muffin pans.

2) Combine the flour, stevia, baking powder, and salt in a large bowl.

3) Mix up the oil, vanilla, vinegar, and warm water in a small bowl, then add the wet mixture to the dry mixture.

4) Spoon the batter into oiled muffin pans.

5) Bake in a convection oven for 15-20 minutes.  (The first time I made these I cooked them for 10 minutes which made them under cooked)

P.S. You can top these with a whipped cream frosting from cherry vanilla cupcakes.

Vanilla Cherry Cupcakes

I made these for my baby sister, Annemarie's, birthday party!  I hope you enjoy making them as much as I did!

Ingredients (for batter)
2 cups oat flour (you could also try almond flour)
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/4 cup vegetable oil
1/2 cup amaretto agave nectar (you could do regular but it doesn't taste like cherry if you do that)
1 teaspoon vanilla
6 eggs
1/4 cup coconut oil

Ingredients (for frosting)

1 carton of heavy whipping cream
Amaretto agave nectar to taste

Steps (for batter)

1) In a large mixing bowl, combine salt, baking powder, and one cup of the oat flour.

2) In a medium mixing bowl, blend together eggs, oil, agave, and vanilla.

3) Mix wet ingredients into the dry ingredients with a whisk, or hand mixer (I did both they both

work fine).

4) Add the other cup of flour into the mix.

5) Pour batter into well oiled muffin cups.

6) Bake at 350 for 20 minutes (I checked on them every 10 minutes).

7) Cool completely.

8) Top with frosting.

Steps (for frosting)

1) Pour the heavy whipping cream into a blender.

2) Pour in the agave.

3) Blend until thick/whipped cream texture.

4) Frost the cooled cupcakes.