The ultimate sweet deception! Believe it or not, these healthy chocolate cupcakes are 100% whole grain, sweetened with honey and banana, made with coconut oil, and are packed with quinoa and zucchini! That’s right, these deliciously decadent TRIPLE chocolate cupcakes are something you can enjoy without all the guilt! And if you’re trying to sneak in those healthy ingredients without your kids knowing, this Mega Healthy Chocolate Cupcakes recipe is your ticket to success!
Health-conscious parents, the ultimate sweet deception has arrived.
You already know from previous posts that I regularly deceive my children. Yes, yes, I know. But it’s all out of love. I love my family more than anything else in the world and so I like to take good care of them. Fortunately I don’t have to twist my husband’s arm to eat healthy, he’s fully on board. My kids on the other hand…yeahhh. It’s a work in progress. And that’s where the deception comes in.
Psssst, come here. Look at this cupcake. Soft, tender and moist with a glisteningly decadent, fudgy glaze. Can you guess what’s in it?
Well I’ll tell you: 100% whole grain flour, wheat germ (concentrated nutrients and fiber), coconut oil, raw honey (no refined sugar), an entire cup of quinoa (one of the world’s healthiest grains), a large potassium-rich banana, and a whole cup of zucchini (vegetables, score!).
If someone were simply to describe this concoction to you, you probably wouldn’t feel too excited. But come here a little closer and let me demonstrate how different these cupcakes are. (*Chomp*) Just look at the texture. Can you detect quinoa or zucchini? Nope! And the crumb is irresistibly tender and moist.
And the best part, my kids didn’t have a CLUE!
Sweet, sweet deception.
Do you think I watched them devour these with a clear conscience, knowing they were chomping into 100% whole grains, wheat germ, coconut oil, raw honey, bananas, zucchini and getting a mouthful of protein-packed quinoa? Heck yes! And as soon as they turned their backs I clasped my fingers together and did my evil villain laugh.
“Muhahahahahaaaa!”
And so, dear parents, here’s a healthy treat you can feel good about giving your kids. Perfect for dessert, snack, or sending with them to school. Just know their teacher may call you with a voice of alarm, “Mr. and Mrs. Wilson, my parent newsletter said a healthy snack.”
Then it’s your turn to grin with satisfaction. “Ms. Mumfrey, they are healthy. Deceptively healthy. Deeeeeliciously healthy!”
Then you can add, “And if you’re a very good teacher to my child this year, I’ll bring you some.”
And of course who said these cupcakes were for kids only? These are for anyone who likes sweets but want to enjoy them without all the guilt. And so, dear grownups, chomp on!
Healthy Chocolate Cupcakes Recipe
Let’s get started!
In a medium-sized bowl, combine the spelt (or whole wheat) flour, wheat germ, baking soda, baking powder, salt and Dutch cocoa powder.
In a separate large mixing bowl, combine the eggs, honey and coconut oil. If the coconut oil isn’t already somewhat liquified at room temperature, microwave it for a few seconds but don’t add it to the eggs while hot. Beat the ingredients until combined.
Add the mashed bananas, vanilla, and chocolate cashew milk and beat until combined.
Add the cooked quinoa and zucchini.
Add the flour mixture and fold with a rubber spatula until combined. Don’t use an electric mixer for this. Fold just until combined, you don’t want to over-stir or the cupcakes won’t rise as well and will be dense.
Stir in the chocolate chips.
Your lusciously healthy batter is ready!
Line a cupcake tin with cups and spoon the mixture in 3/4 full.
In an oven preheated to 350 degrees F, bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Be careful not to over-bake or the cupcakes will be dry.
Remove the cupcakes from the pan and allow them to cool completely.
To make the glaze, combine the chocolate, honey, and coconut oil and microwave for a few seconds, stirring occasionally, until the chocolate is melted.
Satiny chocolate gorgeousness! It will be runny at first but firms up quickly.
Spread the glaze on the muffins, working quickly because the glaze will firm up. If it becomes too firm simply microwave for a few seconds.
If you’re making these cupcakes in advance, wait to glaze them just before serving. If you have any leftover, keep them refrigerated so the glaze stays firm.
Enjoy!
Be sure to also try our healthy Chocolate Deception Cake!
Mega Healthy Chocolate Cupcakes
Ingredients
- 2 cups spelt flour (spelt is milder, bakes up softer, and is more easily digested but you can substitute whole wheat flour)
- 1/4 cup wheat germ
- 1/4 cup Dutch cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (vegan: use liquid egg substitute)
- 1/2 cup honey (vegan: use liquid sweetener of choice such as agave)
- 1/2 cup coconut oil , heat until softened but not hot
- 2 teaspoons quality pure vanilla extract
- 2 teaspoons white vinegar
- 1 cup chocolate cashew milk (can substitute chocolate almond milk or chocolate rice milk)
- 1 large ripe banana , mashed
- 1 cup cooked quinoa (be sure to rinse quinoa thoroughly before cooking to eliminate bitter flavor)
- 1 cup shredded zucchini
- 1/2 cup chocolate chips
- For the Honey Chocolate Glaze:
- 3 tablespoons honey
- 1 tablespoon coconut oil
- 3 ounces semi-sweet or dark chocolate , chopped
Instructions
- Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper liners (this recipe makes 20 cupcakes).
- Combine the first six dry ingredients in a bowl and set aside. In a large mixing bowl, beat the eggs, honey, and coconut oil until combined. Add the mashed banana, vanilla, vinegar and chocolate milk and beat until combined. Use a rubber spatula to fold the flour mixture into the wet mixture just until combined. Be careful not to over-stir or the muffins won't rise as well and will be dense. Stir in the cooked quinoa and zucchini. Stir in the chocolate chips. Fill the cupcake liners ¾ full and bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely.
- To make the honey chocolate glaze: Place all the ingredients in a bowl and microwave, stirring occasionally, for a few seconds until the chocolate is melted. It will be runny at first but firms up very quickly. Spread on the cooled cupcakes. Work quickly when spreading glaze on cupcakes as the glaze will become firm. If it becomes too firm simply microwave for a few seconds. (Note: If you're making these cupcakes in advance, wait to glaze them just before serving. If you have any leftover, keep them refrigerated so the glaze stays firm.)
Nutrition
Originally published on The Daring Gourmet August 31, 2015
Anna@CrunchyCreamySweet says
Firts of all, your kiddos are beyond adorable! So cute! Second, these cupcakes look incredible! Love the frosting!
Kimberly @ The Daring Gourmet says
Thanks so much, Anna, on both counts! :)
Deb Attinella says
These look amazing and I love all the ooey gooey dripping chocolate!
Kimberly @ The Daring Gourmet says
Thanks, Deb! The frosting is almost always the best part! :)
Sheena says
Healthy and chocolate? That’s my kind of cupcake! :)
Kimberly @ The Daring Gourmet says
We think alike, Sheena :)
Lemons For Lulu says
I think the hidden quinoa is my favorite ingredient in these cupcakes! I think you are so clever! I’m going to have to try these out on my own family!
Kimberly @ The Daring Gourmet says
Thank you! :) I discovered that trick a while back and since then have been regularly adding quinoa to my baked goods, including several recipes on my blog. Quinoa is so perfect because it’s moist, tender, and blends right in – and it’s the healthiest grain on the planet!
Jenny B @ Honey and Birch says
I love your devious comments in this post – mwahahaha! I also love how these cupcakes are deceptively healthy!!
Kimberly @ The Daring Gourmet says
Thank you, Jenny! :) I guess I really should try and curb that part of my nature but I just can’t help myself! ;)
Debby Flores says
Who knew chocolate cupcakes could be so healthy
Kimberly @ The Daring Gourmet says
I know, isn’t it wonderful, Debby! :)
Ginny McMeans says
I always forget to use wheat germ – but never my Silk milk :) Beautful cupcakes!
Kimberly @ The Daring Gourmet says
Thanks, Ginny! :) It’s such a great ingredient to “slip in” unnoticed, same with bran. I agree, I’m really enjoying Silk’s new chocolate cashew milk!
Michele @ Flavor Mosaic says
I could totally deceive my husband with these! I would have to find a reason to get him out of the house while I prepared them! You are a genius!
Kimberly @ The Daring Gourmet says
Haha, Michele! Once my kids start learning how to read the packaging on ingredients I’ll have to start putting everything in generic plastic bins (I already do that for a lot of ingredients), that way they’ll have no idea what mommy’s scooping ;)
Maris (In Good Taste) says
I would love to see the words “mega healthy” and “triple chocolate” in the same sentence more often!
Kimberly @ The Daring Gourmet says
Ha, me too, Maris! :)
Kendra says
These look A-maZING!!! If this is what healthy baking looks like, I’d be willing to be 100% for the rest of my life!! :)
Kimberly @ The Daring Gourmet says
Thanks so much, Kendra! And YES, you should totally convert! ;)
meganpence says
Healthy and chocolate?! I’ll take it!
Kimberly @ The Daring Gourmet says
I know, right Megan?! If there is anything chocolate that I can devour with even slightly less guilt, I’m all for it! :)
Jess Kelley says
Awesome recipe!!! I can’t wait to try these out! I’m such a fan of using wholesome ingredients and incorporating veggies and additional fruit when possible! Plus you’re photos are beautiful!
Kimberly @ The Daring Gourmet says
Thanks so much, Jess! It’s always fun and I love the challenge :)
Cori Landon says
I want this NOW!!! These look amazing, Kimberly! I’m always amazed how creatively you camouflage healthy ingredients into a delicious culinary work of art :) Well done and I’m looking forward to devouring these!
Shannon says
These look awesome! I love all of the ingredients! I haven’t ever tried quinoa or wheat germ in cupcakes.
Kimberly @ The Daring Gourmet says
Thanks, Shannon! That’s the beauty of it, they’re deceptively packed full of healthy ingredients that no one will guess are in there!
adina says
The muffins look gorgeous and after trying your quinoa chocolate cake a couple of years ago (and repeatedly since then) I know this will taste amazing as well. Your children are so sweet and resemble you and your husband so much. I love to see that in kids, when you just know where they belong just by seeing them.
Kimberly @ The Daring Gourmet says
Thanks so much, Adina, and YES, that Chocolate Almond Quinoa Cake is still a personal favorite! We are thoroughly in love with our kids :) I’m always so pleased when I can get them to eat something super healthy that they otherwise wouldn’t eat if it weren’t camouflaged!