Flourless Chocolate Cupcakes Recipe

Name: Flourless Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rolled oats; 1/2 cup unsweetened cocoa powder; 6 tablespoons peanuts; 1 cup coffee; 3 eggs; 1 1/2 banana; 1/4 cup honey; 1/4 cup maple syrup; 1 1/2 teaspoons vanilla extract; 1 teaspoon baking soda; 1 teaspoon baking powder

Servings: persons

2 cups rolled oats
1/2 cup unsweetened cocoa powder
6 tablespoons peanuts
1 cup coffee
3 eggs
1 1/2 banana
1/4 cup honey
1/4 cup maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder

1
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with cupcake liners.
2
Place oats, cocoa powder, and peanuts in a blender; blend to mix. Pour into a large bowl.
3
Combine coffee, eggs, banana, honey, maple syrup, and vanilla extract in the blender; puree until smooth. Pour over oat mixture and beat to combine batter. Add baking soda and baking powder; mix until just combined.
4
Spoon batter into prepared muffin cups.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups rolled oats, 1/2 cup unsweetened cocoa powder, 6 tablespoons peanuts, 1 cup coffee, and more.

Yes, Flourless Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flourless Chocolate Cupcakes

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