Whole Wheat Chocolate Cupcakes

A chocolate cupcakes with a pimple of light brown frosting piped on top.

5 from 1 vote

These chocolate cupcakes have a super moist and tender crumb. The deep chocolate flavor pairs perfectly with the nutty flavor from the whole wheat flour.

Prep Time10

Cook Time16

Total Time27

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 157kcal

Author: Jessica and Merissa

Ingredients

¾ cup (90 g) soft white wheat flour
¼ cup (24 g) unsweetened cocoa powder
½ teaspoon (½ teaspoon) baking soda
⅛ teaspoon (⅛ teaspoon) baking powder
⅛ teaspoon (⅛ teaspoon) sea salt
¼ cup (52 g) oil avocado or olive
½ cup (105 g) granulated cane sugar
1 large (1 large) egg
½ teaspoon (½ teaspoon) vanilla extract
½ cup (120 g) hot water

Instructions

Preheat the oven to 350°F with the rack in the center position. Line a standard size cupcake tin with 8 paper liners.
In a small bowl, stir together ¾ cup soft white wheat flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking soda, ⅛ teaspoon baking powder and ⅛ teaspoon sea salt.
In a large mixing bowl, using an electric hand mixer, beat ¼ cup oil and ½ cup granulated cane sugar until combined. Add 1 large egg and ½ teaspoon vanilla extract beat on high speed until lightened in color and thickened, about 1-2 minutes.
Add the dry ingredients alternately with ½ cup hot water. Beat on medium speed for 20-30seconds or until well combined and smooth.
Fill the paper lined cupcake cups ⅔-¾ the way full.
Bake at 350°F for 15-17 minutes or until a toothpick inserted into the center of a cupcake comes out with a few moist crumbs.
Transfer the cupcakes to a wire rack, cool completely before frosting.

Notes

This recipe can be made with hard white wheat flour or spelt flour in place of the soft white wheat flour.

Scroll to the “serving suggestions” section in the post above for lots of frosting recipe options.

Nutrition