100% Whole Wheat Chocolate Cupcakes (gluten-free, all-purpose options)
Servings 24 cupcakes
These 100% whole wheat chocolate cupcakes are made just a little healthier. Can also be made with all-purpose or gluten-free flour and they’re naturally dairy-free.
Ingredients
Cupcakes:
- 2 cups (400 grams) granulated sugar or raw sugar or 1 cup (320 grams) honey
- 1 3/4 cups (210 grams) flour see notes
- 3/4 cup (85 grams) Dutch-process cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs 50 grams each out of shell, room temp
- 1 cup (240 ml) milk of choice but not canned coconut milk
- 1/2 cup (120 ml) neutral oil canola, vegetable, light olive oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) boiling water not a typo!
For the frosting:
- 1 batch healthier cream cheese frosting
Instructions
- Preheat your oven to 350 °F (175 °C). Line 2 muffin pans with 24 liners.
- In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt.2 cups (400 grams) granulated sugar, 1 3/4 cups (210 grams) flour, 3/4 cup (85 grams) Dutch-process cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 teaspoon salt
- Add eggs, milk, honey (if using), olive oil and vanilla.2 eggs, 1 cup (240 ml) milk of choice, 1/2 cup (120 ml) neutral oil, 2 teaspoons vanilla extract
- Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water.1 cup (240 ml) boiling water
- Fill each liner just a little more than halfway full.
- Bake for 14 – 18 minutes or until a toothpick comes out with some moist crumbs, but no liquid. If you make the gluten-free version, you'll need closer to 18 minutes. If you make the whole wheat / all-purpose versions, you'll need more like 14-16 minutes.
- Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.
Notes
- For the flour you can use, whole spelt, whole wheat flour, white whole wheat flour, all-purpose flour or 1 3/4 cups (236 grams) Bob's Red Mill 1-to-1 gluten-free baking flour for a gluten-free version.
- For the healthier cream cheese frosting (which is what I used on these - that recipe is enough for 4 teaspoons on each cupcake) or 2 batches vegan chocolate fudge frosting (for a dairy-free option - use 4 teaspoons of frosting per cupcakes).
- I’ve also used 1 1/2 cups of sugar, and it was still sweet enough.
- Here is the original frosting recipe I had listed on this recipe:
- 1 cup (240ml) heavy cream
- 1 8-ounce package (225 grams) cream cheese
- 3/4 cup (98 grams) powdered sugar
- 1/2 teaspoon espresso powder
- 1/2 teaspoon vanilla
- Beat the whipping cream until stiff peaks form.
- In a separate bowl, using the same beaters, beat the cream cheese until soft and smooth. Slowly add the powdered sugar.
- Dissolve 1/2 teaspoon of espresso powder in 1/2 teaspoon vanilla (I did this in a tablespoon). Add this to the frosting. If you want more coffee flavor, keep adding 1/2 teaspoon espresso / vanilla until you’re happy.
- Fold in the whipped cream and frost the cooled cupcakes. Store frosted cupcakes in the refrigerator.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values are without the frosting.
- Adapted from One Bowl Chocolate Cake.
Nutrition
Calories: 156kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.001gCholesterol: 15mgSodium: 202mgPotassium: 72mgFiber: 1gSugar: 17gVitamin A: 36IUCalcium: 35mgIron: 1mgNet Carbs: 25
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