Chocolate cupcakes are my go-to lazy Saturday breakfast with my boys. Nothing beats the toothy grin my little one flashes when he sees them coming out of the oven. And c’mon who doesn’t like a little guilt-free yummy nutritious whole-grain chocolaty goodness ?
WHOLE WHEAT CHOCOLATE CUPCAKES
3/4 Cup whole wheat flour
1/2 Cup unsweetened natural cocoa powder
3/4 Teaspoon baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
2 Large eggs, at room temperature*
1/2 Cup (100g) granulated sugar
1/2 Cup (100g) packed light brown sugar
1/3 Cup coconut oil
2 Teaspoons pure vanilla extract
1/2 Cup (120ml) buttermilk, at room temperature
Preheat the oven to 350°F (177°C).
Line a 12-cup pan with cupcake liners.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined.
In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
Pour half of the wet ingredients into the dry ingredients. Add half of the buttermilk.
Gently whisk for a few seconds then pour the remaining buttermilk.
Spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.
Bon Appetit. x