Whole Grain Chocolate Cupcakes

I would like to share a little bit about myself. We are actually located 30 minutes drive away from the city center or 45 minutes using public utility jeepneys when traffic is really loose. So were kind of far from most of the stores selling basic baking wares and ingredients. But thankfully, a new mall has opened near our area a few months back and you can't imagine how glad I was to see that most of my basic baking needs are there, they even sell WHOLE WHEAT FLOUR! I was so surprised my eyes got so big they were the size of apples. Ha-ha! My brain immediately got worked up thinking of which recipe to make first. Yes, we know that whole grains are better for our health. That is why for this cupcake or more like a muffin, we will be using whole wheat flour to create a healthier snack for you and your family, especially the kids.

This Whole Grain Chocolate Cupcake Recipe is actually based on my Easy Chocolate Cupcakes where there is no need for eggs but instead we will use vinegar and baking soda to leaven our batter. We will also be substituting all purpose flour using whole wheat flour. So to make these lovely and healthy Whole Grain Chocolate Cupcakes, we need to do the following steps:

1. Whisk to loosen flour before measuring. Level using a knife or spatula. Don't shake or compress.

2. Mix flour, sugar, cocoa, baking soda and salt. Set aside. You may need to sift cocoa if they are in big lumps. Preheat oven to 400F.

3. In a separate bowl, dissolve coffee in water. Add oil, vanilla and vinegar. Mix well.

4. Fold in the dry ingredients. Mix just until incorporated. Do not over mix.

5. Fill the cupcake liners about 2/3 full. Bake at 400F for 20 minutes or until a toothpick comes out clean when inserted.

6. Let cool on a wire rack.

7. Glaze top with chocolate ganache or sprinkle with powdered sugar or... Serve as is. Enjoy!

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Easy Chocolate Cupcake Recipe

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1 comment :

Anonymous said...

hi what kind of instant coffee youre using? thank you.

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