These chocolate cupcakes are simple and easy to make. They are soaked overnight in order to neutralize phytic acid, which makes them more digestible and nutritious. Read more about phytic acid in whole wheat. If you’d like these cupcakes to have a richer, more chocolaty flavor just add a little pure chocolate extract to the batter before baking. Frost them with either Dark Chocolate Ganache for a decadent treat OR Whipped Cream-Cheese Frosting, they taste great both ways (whipped cream-cheese is shown in photo).
- 1 1/4 cup whole spelt flour
- 1 Tablespoon raw apple cider vinegar
- 1 cup raw milk
- 1/4 cup unsweetened cocoa powder
- 1/3 cup virgin coconut oil OR butter, melted
- 1/3 cup raw honey OR maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
12 to 24 hours before you wish to make the cupcakes: In a mixing bowl, combine the flour, vinegar, and milk. Stir until moistened throughout. Cover and let set for 12 to 24 hours to soak.
The next day, or when you are ready to BAKE the cupcakes: Preheat oven to 375F. Line mini-muffin pan OR regular-sized muffin pan with paper cupcake liners, set aside.
In the mixing bowl with the soaked flour, stir in the cocoa powder, oil, honey (or maple syrup), and vanilla.
Whisk in the egg, salt, and baking soda until no lumps remain.
Ladle (or spoon) batter into the lined muffin pan. Fill no more than about 2/3 of the way.
Bake in preheated oven:
Minis take about 10 minutes
Regulars take about 15 minutes
Makes about 3-dozen Mini Cupcakes OR 1 1/2-dozen Regular Cupcakes.
I just made these for my 2 year old birthday and they were a huge hit! I used freshly ground soft white wheat and you would not even guess they were not made from white flour – perfect for a “mixed crowd’ party where half the guests were grateful for a healthier treat for their kids and half were happy I didn’t try to feed them something “weird.”
I did have troubles with the ganache frosting though, it couldn’t seem to get it to whip even though I’m sure I didn’t overwhip it. Perhaps I over cooled (chilled) it?
MacKenzie, thanks for stopping by to leave a comment… they are so appreciated. I am glad to hear the cupcakes were enjoyed so much by everyone. Sorry to hear you had trouble with the ganache, not sure what could’ve happened there.
What can I substitute for spelt flour, it is not available in this part of the world? Will APF or wheat flour give the same results?
Whole wheat flour would be your best substitute for Spelt flour. (And yes it should give the same results.) 🙂
Made these for my son’s 4th birthday party and they were amazing! The chocolate extract added just the right amount of extra flavor to them. Everybody enjoyed them.
Glad to hear. Hope the birthday boy had a great time 🙂