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healthy chocolate cupcakes recipe whole grain wheat germ spelt quinoa honey banana coconut oil zucchini no sugar

Mega Healthy Chocolate Cupcakes

Kimberly Killebrew
The ultimate sweet deception, these decadently scrumptious cupcakes are 100% whole grain, are packed with quinoa and zucchini, and are sweetened with honey and banana!
Print Recipe
5 from 44 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 20 cupcakes
Calories 217 kcal

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

Serving: 1cupcake | Calories: 217kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 134mg | Potassium: 146mg | Fiber: 3g | Sugar: 14g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg
Keyword Healthy Chocolate Cupcakes
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