Chocolate Overload Cupcakes...P.S. They're gluten free AND they're healthy!

These amazing gluten free chocolate cupcakes were my contribution to our little family Mother's Day celebration up here in Idaho. I decided to bring something special for Hilary and her mom (who is like a second mother to me) to show how much I appreciate them. I knew I wanted something crazy chocolatey, something baked, it had to be gluten free, and because I like a challenge, something guilt free. This recipe was born!

You know you want them.

 I am so, so happy with how these came out! They were moist, fluffy, cakey and rich. Perfect chocolate cupcakes!

I used my gluten free pumpkin muffin recipe as a starting point and went from there. This recipe is a lot lighter, fluffier and sweeter, but uses oatmeal as the base in the same way. And because there is no oil or butter these cupcakes are high protein, low fat (or no fat if you use fat free Greek yogurt!), and high fiber. They are truly the perfect indulgence!

Ingredients:

2 cups oatmeal, ground down in a food processor or a blender until fine
4 egg whites
3/4 cup cocoa powder (unsweetened)
1/3 cup applesauce
1 tsp vanilla extract
2/3 cup vanilla Greek yogurt (I used non fat)
1 cup sugar
2 tsp vinegar
1 1/2 tsp baking powder
2 tsp baking soda
1/8-1/4 tsp salt (a pinch)
1 cup of hot water
1 cup of chocolate chips

For garnishing:
1 tub of cake frosting
1 container of raspberries
chocolate syrup

1. Preheat your oven to 350 degrees. Spray a muffin tin with cooking spray and set aside.

2. Place your 2 cups of oats in your blender or food processor and grind them down until very fine.

3. Add in all of the other ingredients except for your 1 cup of chocolate chips.

4. and blend until totally combined. The mixture will be smooth and very thin, it will almost look too thing to be 'real' muffin batter.

5. Scoop your batter into the muffin tin and sprinkle the chocolate chips of top. This will keep your chocolate chips from sinking to the bottom because of the thin batter.

6. Place your muffin tin in the oven for 12-15 minutes (14 minutes was perfect for me). They will puff up and rise beautifully. Remove them from the oven and let them cool:

Then remove them from your muffin tin and let them "set" for a few minutes until they're fully cooled off.

7. Frost with your tub of frosting. I learned this tip from a friend of mine who makes cakes. If you want pretty cupcake icing but don't have all the fancy piping bags and tips, in a pinch you can use a regular ziplock bag with one corner cut off. Simply scoop your store bought frosting into the bag and use it to "pipe" your frosting into big fluffy circles on the top of your cupcakes. Voila!

8. Garnish with raspberries and chocolate syrup, and serve!

They will be gone before you know it!

~Jessica