We need to sneak in whole grains wherever we can, and chocolate cupcakes make that easy. While the finished product may be a tad coarser in texture than a cupcake made with all-purpose flour, they’re still light and moist. And no one is the wiser…..unless you tell them. You can make these even healthier by using a sugar substitute and nonfat Greek yogurt in place of the sour cream. Every little bit helps.
|100% Whole Wheat Chocolate Cupcakes with White Chocolate Cream Cheese Frosting |
Adapted from Cook’s Country TV
Rating: 9.5 out of 10
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1 cup white whole wheat flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup boiling water
1/3 cup good-quality bittersweet chocolate, chopped
1/4 cup natural cocoa powder
1/2 tsp. instant coffee (decaf is okay)
3/4 cup sugar (or sugar substitute; I used 1/2 cup sugar+ 1 Tbsp. NuNaturals Stevia)
1/2 cup regular or lite sour cream (or nonfat Greek yogurt)
1/2 cup vegetable oil
2 large eggs
1 tsp. pure vanilla extract (I used homemade)
Heat oven to 350F. Set out a 12-cup muffin tin and line with paper cups. In medium bowl, whisk together flour, baking soda and salt. Set aside.
In large bowl, combine and stir 1/2 cup boiling water and bittersweet chocolate till chocolate is melted and mixture is smooth. Stir in cocoa powder, instant coffee and sugar. Whisk in sour cream, oil eggs and vanilla till smooth and well mixed. Gently stir in flour mixture with spoon or spatula, taking care to not over mix.
Divide batter among paper cups, using about 1/4 cup for each. Bake about 16-18 minutes, or till a toothpick inserted in center returns with just a few crumbs. Cool in pan 5 minutes, then transfer to wire rack to finish cooling. When cool, frost with white chocolate cream cheese frosting and dust with shaved bittersweet chocolate. Yield: 12 cupcakes (These freeze well.)