100% Whole Grain Chocolate Cupcakes with Espresso Cream Cheese Frosting😍
2 cups white (360 grams) or unrefined sugar (400 grams) OR 1 cup (320 grams) honey1
1¾ cups (210 grams) whole spelt, whole wheat pastry, or whole wheat flour
¾ cup (85 grams) unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup (240ml) milk
½ cup (120ml) olive or canola oil
2 teaspoons vanilla extract
1 cup (240ml) boiling water (I know that sounds like a lot but I promise you, you need 1 cup!)
1 cup (240ml) whipping cream
1 8-ounce package (225 grams) cream cheese
¾ cup (98 grams) powdered sugar
~ ½ teaspoon espresso powder
~ ½ teaspoon vanilla
Preheat your oven to 350°F / 175°C.
In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, honey (if using), olive oil and vanilla.
Mix for 2 minutes on medium and then stir in the boiling water. The batter will be almost as thin as water.
Line 24 muffins tins with liners and fill each one just a little more than halfway.
Bake for 14 – 17 minutes or until a toothpick comes out with some moist crumbs, but no liquid.
Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.
For the frosting, 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 ½ teaspoon of espresso powder in ½ teaspoon vanilla (I did this in a tablespoon).
Add this to the frosting. If you want more coffee flavor, keep adding ½ teaspoon espresso / vanilla until you’re happy.
Fold in the whipped cream.
When the cupcakes have completely cooled, frost the cupcakes.
Store frosted cupcakes in the refrigerator for up to 5 days. Unfrosted cupcakes can be stored at room temperature for up to 4 days.