Whole Grain Chocolate Cupcakes
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The ultimate sweet deception! Believe it or not, these 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 wholesome ingredients without your kids knowing, this Whole Grain 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 wholesome 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!
Whole Grain 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 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 my Chocolate Deception Cake!
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Whole Grain 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 or einkorn)
- 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Hello. I am going to make these today yey! But I want to ask can I skip zuchinni and quinoa, because I don’t have them at the moment? Would it make some kind of difference?
Hi MK, those provide the bulk of the ingredients so if you remove them you’ll have to find a substitute of similar texture and weight (eg, similar textured produce and grains). Without experimenting with it myself I can’t offer any suggestions. My recommendation really would be to wait until you have the right ingredients.
Looks terrific. Can you estimate the calories per cupcake with or without the icing?
Hi Lorraine, you can get a very accurate nutritional and caloric breakdown by entering the ingredients and quantities on a site like Fitday or Caloriecount. I use them frequently and they’re great for that info.
Hello – i wanted to make these this weekend but do not have any wheat germ – can i omit without replacing or should increase the flour to compensate?
Hi Mandy, I would omit and add an extra 2 tablespoons of flour. Happy baking!
thank you for the quick response! they came out great! thanks for the recipe! :)
Wonderful! Thanks so much for the feedback, Mandy!
I just made these and I’m quite impressed!! The texture is great and the glaze is delicious and easy to work with. Overall very very yummy and nice to know they contain good healthy ingredients. I made them exactly following the recipe and they worked out great! Next time I might try grated apple instead of zuchinni for an extra sweet treat. Thanks!
Wonderful, I’m so happy to hear that, Cadence! They’ve been a big hit around here and my kids still haven’t figured out what they’re really eating ;) Thanks so much for the feedback!
I love it when you can trick the kids into eating something totally healthy and packed full of veggies! Wait, though, you wouldn’t have to trick me into eating those cupcakes!
Haha, Cynthia! Fortunately my husband and I don’t require any arm-twisting to eat healthy either, but it’s still nice to *think* you’re eating something really naughty even when you’re not! :)
These look amazing! I love how healthy they are too – I’d be happy eating them for breakfast and any day that starts off with chocolate for breakfast is sure to be a good day. ;)
I completely concur with that philosophy, Faith! :)
I wouldn’t have thought these were healthy, especially with all that oozing chocolate! I want one and apparently these are kid approved. Cute!
Matt, the health benefits of dark chocolate, raw honey and coconut oil combine to make a luxurious glaze that you don’t have to feel too guilty about!
My daughter is starting to ask for cookies and other sweets so I need to make something like this for her!
For sure, Anita! It’s something you can actually feel happy about her eating!
Mega healthy and triple chocolate are two phrases you don’t often find next to each other :P But it looks like you’ve successfully combined them here! Need to give this a try.
Thanks, Brandon! This was a super fun experiment and the results are awesome – ie, my kids ate them, which is the best litmus test of all! ;)
LOVE this!! And you are a very skilled writer with such a great sense of humor! Plus you have two exceptionally adorable kids, well done! :)
You are so kind, Katherine, thank you! :)
These look amazing! So much goodness in something that looks so decadent. Your kids are adorable!
Thanks so much, Carol! We are thoroughly in love with our little munchkins :)
Just made these. Had two for breakfast. Delicious!
Fantastic, Pam!! So glad you enjoyed these and I appreciate the feedback!
Wow, these definitely don’t look healthy, they look too scrumptious! I’m so making these for my daughter (and for me…)! These are good enough to eat for breakfast!
Thanks, Marsha! That sounds great, happy baking and let us know what you think!
Definitely would love to start my day with three times the amount of chocolate!
No kidding, Meg, wouldn’t life be that much better! :)
WOW! You would have fooled me. Those look like super rich decadent sugary fatty chocolate cupcakes! I would have never guessed all that healthy stuff was in there. I absolutely LOVE it. :)
Thanks, Maryanne – SCORE! :) As my kids get older it’s going to become harder and harder to fool them, so I’m busy mastering the best deceptive baking tactics now ;)