Craving a guilt-free chocolate treat that's both delicious and healthier? These whole wheat chocolate cupcakes are about to become your new obsession! Imagine biting into a rich, moist chocolate cupcake that's completely eggless, packed with wholesome whole wheat flour, and so decadent that no one would ever guess it's a healthier alternative. Whether you're a health-conscious foodie, dealing with egg allergies, or simply looking for a scrumptious dessert that doesn't compromise on flavor, these cupcakes are your ultimate solution!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease each cup with cooking spray.
- In a large mixing bowl, sift together the whole wheat flour, cocoa powder, sugar, baking soda, and salt. This ensures no lumps and evenly distributes the dry ingredients.
- Create a well in the center of the dry ingredients. Pour in the vegetable oil, vanilla extract, and water.
- Using a whisk or electric mixer, blend the ingredients together until smooth and well combined. Mix for about 2-3 minutes, ensuring no dry spots remain and the batter is consistent.
- Carefully pour the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the cupcakes to rise without overflowing.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes. To check doneness, insert a toothpick into the center of a cupcake - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, you can optionally frost with your favorite frosting or dust with powdered sugar before serving.
Tips
- Sifting is crucial! Take extra time to sift your dry ingredients to prevent lumps and ensure a smooth, even batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cupcakes tender.
- Use room temperature water for better ingredient integration.
- Check your cupcakes a few minutes before the recommended baking time, as oven temperatures can vary.
- Let the cupcakes cool completely before frosting to prevent melting and ensure a perfect finish.
- For extra moisture, you can add a tablespoon of yogurt or applesauce to the batter.
- Store in an airtight container to maintain freshness for up to 3 days.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
