These whole wheat cupcakes are chocolaty and delicious. They’re quick and easy to make. These nutritious cupcakes are vegan and refined sugar free too. They’re perfect for birthday parties and other special occasions.
What to serve with these whole wheat cupcakes
If you’re serving these cupcakes at a party and would like another tasty, nutrient-dense option for your guests to choose from, try these delicious coconut oil cookies. They’re easy to make and so yummy.
Ingredients and substitutions
You can use either regular whole wheat flour or sprouted whole wheat flour in these cupcakes. Sprouted whole wheat flour is a particularly nutritious option which may also be more easily digestible.
These cupcakes are sweetened with maple syrup. You can substitute another liquid sweetener such as agave if you prefer.
I used coconut milk in these cupcakes. You can substitute any other type of unsweetened milk you like.
This recipe calls for unsweetened cocoa powder. Either natural unsweetened cocoa powder or Dutch process cocoa powder will work in these cupcakes. Or for a vanilla version of these cupcakes you can omit the cocoa powder and double the amount of vanilla extract.
Extra olive oil gives these cupcakes a rich, moist texture. You can substitute avocado oil or melted coconut oil if you prefer.
How to make them
Start by preheating the oven to 350 degrees Fahrenheit. Then add the coconut milk, unsweetened cocoa powder, maple syrup, extra virgin olive oil, pure vanilla extract, and salt to a mixing bowl. Use a whisk to mix well.
Add the whole wheat floor and baking powder and whisk some more to combine.
Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
Bake the cupcakes at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into the middle of a cupcake comes out looking clean.
Allow the cupcake to cool completely before frosting.
Optional frosting recipe
This chocolate almond butter frosting recipe is perfect on these cupcakes. It’s refined sugar free, vegan, and easy to make.
Store these whole wheat cupcakes in an airtight container in the fridge for up to three days or in the freezer for up to six months.
More vegan dessert recipes to try
- This chocolate black bean cake is rich and delicious.
- These chocolate chip chickpea flour cookies are quick and easy to make.
- These chocolate coconut candy bars are a decadent treat.
- These vegan coconut flour chocolate brownies are sweet and fudgy.
Whole Wheat Cupcakes
- Muffin Pan
- Paper baking cups
- 2 cups whole wheat flour
- 1 cup coconut milk (or substitute your preferred milk)
- 1/2 cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1/4 cup extra virgin olive oil
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit.
- Add the coconut milk, maple syrup, unsweetened cocoa powder, extra virgin olive oil, pure vanilla extract, and salt to a mixing bowl and use a whisk to mix well.
- Add the whole wheat flour and baking powder and mix again to combine.
- Divide the batter evenly into a 12 cup muffin pan using paper baking cups.
- Bake at 350 degrees Fahrenheit for 30 minutes.
- Let the cupcakes cool completely before serving.
- Optional step: frost the cupcakes with this chocolate almond butter frosting.
- Store these whole wheat cupcakes in an airtight container in the fridge for up to three days or in the freezer for up to six months.