Plus it means that you can sneak one in for breakfast. I won't tell.
FUDGEY SALTED CARAMEL CHOCOLATE CUPCAKES
yields 12 cupcakes
1/2 cup + 3 tbsp gluten free oat flour
6 tbsp almond meal, packed
1/2 cup + 2 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
Pinch of sea salt
1 cup unsweetened almond milk
1 1/2 tsp cream of tartar
1/2 cup mashed banana, about 1 medium banana (see notes)
1/4 cup maple syrup
2 tbsp coconut oil
1 1/2 tsp vanilla extract
1 batch salted caramel sauce, below (also found here)
12 unsalted walnut halves
Preheat oven to 350 degrees Fahrenheit. Grease a cupcake pan or line with cupcake papers. Mix together almond milk and cream of tartar and set aside.
In a medium bowl, whisk together all remaining dry ingredients. In a larger bowl, combine banana, maple syrup, coconut oil, and vanilla and whisk very well, at least one minute. Stir in almond milk mixture.
Pour dry ingredients into wet and stir until just combined. Transfer batter into cupcake pan, filling it to just under the top of each cup. Bake 30-40 minutes, until they are fully cooked and an inserted toothpick comes out clean. Remove and let cool 10-20 minutes before transferring to a cooling rack. Top each cupcake with about 1 1/2 teaspoons of caramel sauce and a walnut.
- Measure banana after mashing.
- The less ripe your banana is, the less prominent the banana taste will be in the final product. I used a completely yellow banana the first time around and even banana-haters liked the cupcakes, but the second time I used a spotted banana and the flavor was very noticeable. If you really don't like the taste of bananas, I suggest replacing it with equal parts cooked, pureed beets (what the original recipe uses).
Salted Caramel Sauce
originally posted with our shortbread cookie sandwiches
1/3 cup unsalted almond butter
1/3 cup maple syrup
1 tbsp coconut oil
1 tsp vanilla extract
Slightly rounded 1/4 tsp sea salt
Whisk together all ingredients in a pan over medium heat until everything is fully combined and the edges start to bubble. Remove from heat to have a more liquidy caramel, or continue to whisk over heat for an additional 2-4 minutes for a thicker, more chewy caramel. Transfer to a jar and cool to room temperature, then store in the fridge. The longer it is chilled, the thicker it will become.