makes 12

30 minutes


  • 180g oat flour
  • ¾ tsp baking soda⁣⁠
  • ½ tsp baking powder
  • 140ml plant based milk⁠
  • 3 tbsp melted coconut oil
  • 150g Sweet Freedom CHOC SHOT Brownie

  • 1 tbsp CHOC SHOT Brownie for each cupcake ⁠


  1. Preheat the oven to 180c.⁣⁠
  2. Prepare your muffin tin with muffin cups.⁠
  3. In a large bowl, add all dry ingredients together.⁠
  4. In a medium bowl, whisk together all wet ingredients.⁠
  5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.⁠
  6. Fill the muffin cups half full.⁠
  7. Add a tbsp of CHOC SHOT Brownie to each.
  8. Cover with the remaining mixture until 3/4 full.⁠
  9. Bake for 22-30 minutes until cooked through.
  10. Let the cupcakes cool before enjoying!

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