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+ servings
Nine chocolate cupcakes lined up in three rows.
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5 from 3 votes

Whole Wheat Cupcakes

These whole wheat cupcakes are easy to make, chocolaty, and delicious. They're also vegan and refined sugar free.
Prep Time12 mins
Cook Time30 mins
Total Time42 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 187.9kcal


  • 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.


Serving: 1Cupcake | Calories: 187.9kcal | Carbohydrates: 25.6g | Protein: 3.5g | Fat: 9.3g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.6g | Sodium: 123.8mg | Potassium: 181.2mg | Fiber: 3g | Sugar: 8.2g | Vitamin A: 1.8IU | Vitamin C: 0.2mg | Calcium: 67.2mg | Iron: 1.8mg