These cupcakes are all lovely and fudgy – mostly from the butter and oat flour. As an alternative to oat flour, you could use almond meal which would yield an excellent fudgy texture. I don’t have oat flour in my pantry but I always have oats on hand which I blitz in my nutribullet to make flour as required. Ordinary wheat flour will be fine also, so don’t panic if that is all you are inclined to use.
What have I used for colouring? Beetroot powder, which is a little more virtuous than that bright red pillar box food colouring, especially when there are kids involved 🙂 I use Herbies Spices which produces a very authentic pink colour without any beetroot flavour and is shelf stable.
(or 2 cups plain flour if you don't have oat flour)
1/2 cup cocoa powder
1 tsp beetroot powder for colour
Preheat over to 180 deg and line cupcake moulds with papers.
Put milk and butter in small pan, heat until butter is melted. Allow to cool.
Put flours, sugar, baking powder into a large bowl and with a balloon whisk, stir gently until all is combined. Separate dry mixture into two bowls. Add cocoa powder to one bowl and beetroot powder to the other bowl. Stir with whisk until evenly combined.
Add 1/2 of the milk mixture to each bowl of dry mix and stir gently until combined.
Half fill all cup cake papers with chocolate mixture then top with pink beetroot mixture.
Place in oven for about 20 - 25 mins, but check at 15 mins. They should spring slightly when pushed in the middle.
the beetroot powder graciously separates into 2 pretty layers….The bottom bit is the fudgy chocolate! Yum!