Whole Grain Chocolate Cupcakes
User Reviews
5
Whole Grain Chocolate Cupcakes
Description
Whole Grain Chocolate Cupcakes use spelt flour along with wheat germ and cocoa powder for a complex flavor and hearty texture. Mashed banana and shredded zucchini contribute moisture and a soft crumb. Cooked quinoa is folded into the batter, providing a unique grain element that enhances the crumb and protein content. The cupcakes bake to a tender but structured consistency, complemented by melting chocolate chips throughout. After baking, they are coated with a honey chocolate glaze made from honey, coconut oil, and chopped semi-sweet chocolate, which firms up to a smooth glossy finish.
The baking process involves mixing dry ingredients separately, combining wet ingredients including eggs, honey, and vanilla, then folding them together carefully to avoid over-mixing so the cupcakes rise well. The texture is moist yet slightly dense, with the balanced sweetness from honey and banana keeping them from being overly sugary.
This recipe yields 20 cupcakes, which can be served as a snack or dessert. The inclusion of zucchini and quinoa makes this a fillable treat with some added nutrition compared to typical cupcakes. The honey glaze adds an extra layer of flavor and shine for presentation.
Ingredients
- 2 cups spelt flour (spelt is milder, bakes up softer, and is more easily digested but you can substitute whole wheat flour or einkorn)
- 1/4 cup wheat germ
- 1/4 cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 egg vegan: use liquid egg substitute, large
- 1/2 cup honey (vegan: use liquid sweetener of choice such as agave)
- 1/2 cup coconut oil , heat until softened but not hot
- 2 teaspoons vanilla extract quality pure
- 2 teaspoons white vinegar
- 1 cup chocolate cashew milk (can substitute chocolate almond milk or chocolate rice milk)
- 1 banana mashed, large, ripe
- 1 cup quinoa be sure to rinse quinoa thoroughly before cooking to eliminate bitter flavor, cooked
- 1 cup zucchini shredded
- 1/2 cup chocolate chips
- For the Honey Chocolate Glaze:
- 3 tablespoons honey
- 1 tablespoon coconut oil
- 3 ounces semi-sweet chocolate chopped, or dark chocolate
Instructions
- Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper liners (this recipe makes 20 cupcakes).
- Combine the first six dry ingredients in a bowl and set aside. In a large mixing bowl, beat the eggs, honey, and coconut oil until combined. Add the mashed banana, vanilla, vinegar and chocolate milk and beat until combined. Use a rubber spatula to fold the flour mixture into the wet mixture just until combined. Be careful not to over-stir or the muffins won't rise as well and will be dense. Stir in the cooked quinoa and zucchini. Stir in the chocolate chips. Fill the cupcake liners ¾ full and bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely.
- To make the honey chocolate glaze: Place all the ingredients in a bowl and microwave, stirring occasionally, for a few seconds until the chocolate is melted. It will be runny at first but firms up very quickly. Spread on the cooled cupcakes. Work quickly when spreading glaze on cupcakes as the glaze will become firm. If it becomes too firm simply microwave for a few seconds. (Note: If you're making these cupcakes in advance, wait to glaze them just before serving. If you have any leftover, keep them refrigerated so the glaze stays firm.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cupcakes
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 217kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 134mg | 6% |
| Potassium | 146mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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