I made it my mission to recreate black bottom cupcakes that are high carb, low fat,and vegan. I wasn’t sure if I had succeeded when I slid the pan into the oven. I wasn’t sure when I pulled it out. But after the first bite, I knew they were black bottom perfect! All cupcakes are delicious warm from the oven, but these cupcakes are even better cold from the fridge. Try it, you’ll see!
Black Bottom Banana Cupcakes [Vegan, Gluten-Free]
- 1 cup (about 12) pitted medjool dates
- 1 cup water
- 1 cup oat flour
- ¼ cup cacao powder (or cocoa powder)
- 1 tbsp baking powder
- ¼ cup non-dairy milk
- 2 ripe bananas
- ¼ tsp cornstarch
- ¼ cup chocolate chips
- Preheat the oven to 350F.
- In a food processor, combine the dates and water. Process to form a paste.
- Add the cacao powder, baking powder, flour, and non-dairy milk. Process to combine. *Alternatively, you could blend the dates, water, and non-dairy milk in a blender and mix it with the dry ingredients in a bowl if you don't have a food processor.
- In a separate bowl, blend the bananas with the cornstarch until smooth. Stir in the chocolate chips.
- Line or oil your cupcake pan.
- Fill each cupcake halfway with chocolate batter.
- Make a shallow indentation in the center of each cupcake. Fill it with about 1 tablespoon of the banana chocolate chip cream. You want it to overflow some, but not completely cover all the chocolate.
- Sprinkle a few extra chocolate chips on top just to make them pretty.
- Bake for approximately 22 minutes at 350F.
- They are good warm, but even better chilled in my opinion.
Be sure to choose a certified gluten-free oat flour if that is a concern for you.