100% Whole Wheat Chocolate Cupcakes (dairy-free with gluten-free option)

100% Whole Wheat Chocolate Cupcakes (dairy-free with gluten-free option)

Prep Time: 10 minCook Time: 17 minReady in: 27 min
Yield: 24 cupcakes



  • 2 cups (400 grams) granulated sugar or raw sugar or 1 cup (320 grams) honey
  • 1 3/4 cups (210 grams) whole spelt, whole wheat flour, white whole wheat flour, all-purpose flour or 1 3/4 cups (236 grams) Bob's Red Mill 1-to-1 gluten-free baking flour
  • 3/4 cup (85 grams) Dutch-process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup (240ml) milk of choice (but not canned coconut milk)
  • 1/2 cup (120ml) olive oil (or canola oil or another neutral tasting vegetable oil that's liquid at room temp)
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water (I know that sounds like a lot but I promise you, you need 1 cup!)

For the frosting:

  • 1 batch healthier cream cheese frosting (which is what I used on these - that recipe is enough for 4 teaspoons on each cupcake) or 2 batches vegan chocolate fudge frosting (for a dairy-free option - use 4 teaspoons of frosting per cupcakes)


  1. Preheat your oven to 350 °F (175 °C). Line 2 muffin pans with 24 liners.
  2. In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt.
  3. Add eggs, milk, honey (if using), olive oil and vanilla.
  4. Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water.
  5. Fill each liner just a little more than halfway full.
  6. Bake for 14 – 18 minutes or until a toothpick comes out with some moist crumbs, but no liquid. If you make the gluten-free version, you'll need closer to 18 minutes. If you make the whole wheat / all-purpose versions, you'll need more like 14-16 minutes.
  7. Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.


  • I’ve also used 1 1/2 cups sugar and it was still sweet enough.
  • Here is the original frosting recipe I had listed on this recipe:
  • 1 cup (240ml) whipping cream
  • 1 8-ounce package (225 grams) cream cheese
  • 3/4 cup (98 grams) powdered sugar
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon vanilla
  • Beat the whipping cream until stiff peaks form. 
  • In a separate bowl, using the same beaters, beat the cream cheese until soft and smooth. Slowly add the powdered sugar. 
  • Dissolve 1/2 teaspoon of espresso powder in 1/2 teaspoon vanilla (I did this in a tablespoon). Add this to the frosting. If you want more coffee flavor, keep adding 1/2 teaspoon espresso / vanilla until you’re happy.
  • Fold in the whipped cream and frost the cooled cupcakes. Store frosted cupcakes in the refrigerator.

Source : https://www.texanerin.com/100-whole-wheat-chocolate-cupcakes/

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