Peanut Butter Oatmeal Chocolate Chunk Cupcakes

As I mentioned in my previous post, this is a variation of this recipe.

I substituted the following:

1/2 cup of soy flour and 1/2 cup of fine corn flour for 1 cup of wheat (all purpose) flour
1 cup of honey for 1/2 cup of granulated sugar and 1/2 cup of brown sugar
1 bar of unsweetened, gluten-free, non-dairy chocolate for the 1 oz. of baking chocolate

I also added a handful of crushed mixed nuts.

This recipe made 12 cupcakes. I sprinkled sesame seed mix and sunflower seeds on top before they went in the oven for 17 minutes.

They kind of sunk in the middle, which is worrying me, but the official taster (Agus) isn’t home from soccer yet.

Enjoy!

Update: The official taster says these are the best of last night’s baking. And I think they’re tied for the #1 spot. Though the ranking keeps changing.