My cupcakes came out dense, what did I do wrong?

Over blending the batter is the most likely culprit. You want to blend until JUST combined after you add the dry ingredients. Also measuring your ingredients by weight will be most accurate and yield the best texture.

My food processor sprayed water across the room, HELP!

As discussed in more detail in the "Tips and Storage Suggestions" section above, this can happen with certain food processors when blending with the dates. Keep a firm hand on the lid of your food processor when blending, and/or blend just the dates first to break them down somewhat before adding the water.

Can I use other types of flour?

Yes! I have tested with all-purpose and cassava flour, both worked pretty well. I have tried them with a gluten-free blend too and I found them to be too gummy for my liking. But feel free to experiment!

Do they taste like dates?

The cupcakes genuinely hide the flavor of dates quite well! The date flavor is a bit more detectable in the frosting, so feel free to use this cashew based chocolate frosting instead.

The Best Healthy Chocolate Cupcakes

Description

The best healthy chocolate cupcakes that are moist, fluffy, and rich but made without eggs, dairy, gluten, or sugar! This untraditional recipe uses medjool dates, oat flour, almond butter, and other wholesome ingredients to create the perfect cupcake for kids that adults will love too. The updated version features a more moist texture (oil-free option still available!) and improved vegan blender frosting, making them even more delicious!

Ingredients

Scale

Chocolate Cupcakes

1 cup medjool dates, pitted (200g or about 12)
1 cup (240ml) water
1/3 cup (30g) cocoa powder
2 tsps baking powder
1 tsp vanilla extract
1/4 tsp salt
1 cup (120g) oat flour
1/4 cup (50g) coconut oil, melted (or 1/4 cup non-dairy milk for an oil-free option)

Fudgy Chocolate Medjool Date Frosting

1 cup medjool dates, pitted (200g or about 12)
3/4 cup (180ml) non-dairy milk (preferably canned coconut milk)
1/2 cup (65g) nut/seed butter (I used cashew butter)
1/4 cup (20g) cocoa powder
Pinch of salt
Optional: naturally colored sprinkles

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Instructions

Preheat the oven to 350°F. Line a cupcake pan with 9 paper liners.
Combine the dates and water in a food processor, and process to a thick paste—as smooth as possible. Hold a hand over the top spout of the lid when blending, otherwise water may spray out.
Add the rest of the ingredients, and blend briefly until combined.
Divide the batter between 9 cupcakes, filling each 3/4 of the way
Bake for 25-28 minutes at 350°F.
Remove from the oven. Cool for 10 minutes before removing from the pan, then cool completely on a wire rack before frosting.
Blend all of the frosting ingredients until smooth and creamy. Add more milk only as necessary to get it to blend, you want it as thick as possible. Transfer to a piping bag and chill for at least 1 hour to thicken.
Pipe frosting onto cooled cupcakes, or spread with an offset spatula. Top with sprinkles, and enjoy!

Keywords: easy, healthy, chocolate, birthday, vegan, gluten-free, sugar free, medjool dates, dairy free, oat flour, frosting