The Best Chocolate Cupcakes with Whole Grain Flour
These cupcakes truly are the best chocolate cupcakes with whole grain flour! The rich chocolate flavor and light fluffy interior make these perfect for a birthday or sweet treat. What I love most about these is how easy and quick they come together in just 45 minutes! Try these the next time you need cupcakes for a special occasion or to satisfy your sweet tooth.
Tools you’ll need to make the best chocolate cupcakes with whole grain flour:
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Ingredients for whole wheat chocolate cupcakes
Fresh milled soft white wheat flour
Baking soda
Salt
Cocoa powder If you want dark cupcakes, opt for a dark dutched process cocoa powder.
Butter
Sugar Granulated sugar
Egg
Vanilla extract
Kefir or buttermilk This produces a light fluffy cupcake.
Hot water this blooms the cocoa and brings out more chocolate flavor.
Icing
Cream cheese
Powdered sugar
Salt
Vanilla extract
Butter
How to make The Best Chocolate Cupcakes with Whole Grain Flour
Cream the softened butter and sugar together in a mixer on medium-high until mixture is fluffy. About 4 minutes.
In a separate bowl combine flour, baking soda, salt, and cocoa powder.
Add egg and vanilla to mixer and beat well. About 2 minutes on medium speed. Beating the egg well makes a lighter fluffier cupcake.
On low speed, add in the flour mixture, kefir and hot water, being sure to alternate between wet and dry ingredients until all the flour is incorporated.
Pour batter into cupcake pan and bake at 350 for 15-20 minutes. Cool completely before icing.
To bake as a 9in 2-layer cake, double the recipe and bake at 350 for 25-30 minutes.
Icing instructions
Cream butter and cream cheese in a stand mixer until well combined. Add in vanilla extract and salt. Add powdered sugar one cup at a time until it is well incorporated.
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The Best Chocolate Cupcakes with Whole Grain Flour
Ingredients
- 175 g Fresh milled soft white wheat
- 1 Teaspoon Baking soda
- 1/2 Teaspoon Salt
- 45 g Cocoa powder
- 57 g Butter 1/2 Stick butter
- 200 g Sugar 1 Cup
- 1 Egg
- 2 Teaspoon Vanilla
- 1/2 Cup Kefir or Buttermilk
- 1/2 Cup Hot water
Icing
- 8 oz Softened cream cheese
- 1/2 cup Softened butter 113g
- 1 Tsp Vanilla extract
- 1/4 Tsp Salt
- 3-4 Cups Powdered sugar
Instructions
Mix
- Cream the softened butter and sugar together in a mixer on medium-high until mixture is fluffy. About 4 minutes.
- In a separate bowl combine flour, baking soda, salt, and cocoa powder.
- Add egg and vanilla to mixer and beat well. About 2 minutes on medium speed. Beating the egg well makes a lighter fluffier cupcake.
- On low speed, add in the flour mixture, kefir and hot water, being sure to alternate between wet and dry ingredients until all the flour is incorporated.
Bake
- Pour batter into cupcake pan and bake at 350 for 15-20 minutes. Cool completely before icing.
- To bake as a 9in 2-layer cake, double the recipe and bake at 350 for 25-30 minutes.
Icing instructions
- Cream butter and cream cheese in a stand mixer until well combined. Add in vanilla extract and salt. Add powdered sugar one cup at a time until it is well incorporated.