The Can’t Get Enough Chocolate Cupcakes

A Celebratory Recipe

This recipe of ‘The Can’t Get Enough Chocolate Cupcakes’ is very close to my heart. There are certain recipes which create amazing memories each time you make them. Memories, that are so wonderful you keep cherishing them for days and months together.

In last one month, I have created this recipe twice. One, to celebrate the birthday of Zoey’s December babies gang. All of them turned four last December and it was a perfect occasion to celebrate it with a number four cake. Kids being chocolate lovers, the flavour was no surprise. It had to be a chocolate cake for sure. I made this chocolate cranberry cake and for the added love of chocolates that the kids have, frosted it with an Oreo buttercream and Oreos. Kids loved the cake and was washed off in no time.

Another occasion was the birthday of my friend Sweta’s husband. She wanted to give her husband, Ritesh a surprise with a healthy cake. This time I thought of playing around a bit and made cupcakes with the same chocolate recipe that’s favorite among friends and family. I used the cupcakes to make a heart shape pull apart cake which they all appreciated and was loved over a bakery chocolate cake. The kids rejecting the bakery cake and asking for the healthy cake instead was something that filled my heart with immense joy and self praise. Thank you Sweta for giving me the opportunity to add on my bit to the special day of your family. It was a pleasure baking for you guys.

This recipe of Chocolate Cranberry cupcakes is a healthy recipe made with whole wheat flour, oats flour and dark cocoa powder and sweetened with brown sugar

Baking with whole wheat flour is healthier, mainly due to the fiber content, which will help stabilize blood sugar levels when consuming sugary pastries. Additionally, dietary fiber prevents constipation, lowers blood cholesterol and promotes weight loss. There is more nutritional value in whole-wheat flour than white flours. Whole-wheat contains more vitamins such as B1, B3 and B5. White flours have the same vitamins but lower in content due to the refining process.

Oats is a low-calorie food which slows digestion and makes you feel full longer. Thus, reducing your cravings and helping you shed a few pounds. Oats are loaded with dietary fiber and the antioxidants present in oats are beneficial for heart disease and the dietary fibers help lower the bad cholesterol. Being rich in fiber, both soluble and insoluble, oats helps in regulating bowel movements and hence prevents constipation. Since oats help stabilize blood sugar and reduce risk of type-2 diabetes, diabetics should consume oats regularly. They are also a rich source of magnesium, which is key to enzyme function and energy production, and helps prevent heart attacks and strokes by relaxing blood vessels, aiding the heart muscle, and regulating blood pressure.

Cocoa powder, which comes from the cocoa bean, is highly nutritious, and it can provide numerous health benefits. Cocoa contains the substance phenethylamine, which is a neurotransmitter found in the brain that acts as a mood elevator and natural antidepressant. It also contains powerful antioxidants. The lower LDL cholesterol in cocoa reduce the risk of blood clots, increase blood flow to the arteries, lower high blood pressure, boost cognitive performance and provide essential minerals such as calcium and potassium.

Brown sugar is totally free of chemicals, unlike white sugar. It is because brown sugar contains molasses which is composed of essential minerals like calcium, iron, magnesium, potassium and phosphorous. This provides your body with important minerals. The potassium found in molasses, helps in relaxing the uterine muscles and eases contractions that occur during menstruation. Brown sugar is regarded to be very good for women to recover fast after delivery. People suffering from asthma and other respiratory problems are recommended to replace white sugar with brown sugar. The consumption of brown sugar will prevent asthma and fight against other allergic reactions.

All the healthy ingredients in the recipe combine well to give us a delightful treat. The added flavor from dried cranberries lifts the already delicious cupcakes to another level. These cupcakes are super moist, tempting and so yummy that I had to undoubtedly call them ‘The Can’t Have Enough Chocolate Cupcakes’

I hope you guys like the recipe and enjoy baking these cupcakes as much as I do each time. Will be waiting for your experiences with the recipe. Happy Baking!!

The Can’t Have Enough Chocolate Cupcakes

Moist, delicious, healthy chocolate cupcakes filled with flavors of dark chocolate and cranberries.
4 from 1 vote
Course Dessert
Servings 18 cupcakes

Ingredients
  

  • 1 cup whole wheat flour
  • 1/2 cup oats flour (quick cooking oats ground to flour)
  • 1.5 cup brown sugar
  • 3/4 cup cocoa powder (dark unsweetened)
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 cup fresh curd
  • 3/4 cup milk
  • 3/4 tbsp white vinegar
  • 1/4 cup warm water
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • 1/2 cup dried cranberries

Instructions
 

  • Preheat oven to 170 degree Celsius. Lightly grease the muffin tin with olive oil and arrange the cupcake liners. 
  • Grind half cup of quick cooking oats to obtain oats flour. Coat the dried cranberries with dry wheat flour.
  • Sieve together whole wheat flour, oats flour, brown sugar, cocoa powder, baking soda and baking powder at least 4-5 times.
  • Mix 3/4 cup of milk and vinegar and keep aside for 10-15 minutes. You may use 3/4 cup of buttermilk instead.
  • Add in curd, vanilla extract and olive oil to the milk-vinegar mix. Use a whisk to combine in all the ingredients.
  • Fold in the dry ingredients to the wet mix gently till everything is well combined. Add in warm water at this point to get the cake batter consistency. The amount of water may vary depending on the quality of flours you are using. Adjust the amount as per your need. 
  • Mix in the coated cranberries to the batter. Do not overmix.
  • Pour the batter in the lined muffin tin ready for baking.
  • Bake the cupcakes for 25 minutes or till the cupcakes meet the toothpick test (insert a toothpick and it should come out clean).
  • Let the cupcakes cool for 5 minutes before removing from the baking tray. Enjoy the cupcakes as it is or with frosting of your choice. I used whipped cream frosting for the pull-apart cake.

Notes

  1. The recipe can be baked into a single 9 inch square cake. Bake approximately for 40-45 minutes in a 170 degree Celsius oven.
  2. You may substitute buttermilk in place of milk-vinegar mix. I did not have buttermilk at hand so used this combination.
  3. To make the recipe with eggs, replace the curd with 2 eggs.
  4. Using cranberries is optional. You may use any other fruit of your choice or skip using it to make basic chocolate cupcakes.
Keyword chocolatecake, chocolatecranberrycake, chocolatecupcake, cupcake, healthycupcake

STEPS FOR MAKING THE CAN’T GET ENOUGH CHOCOLATE CUPCAKES

Step 1: Preheat oven to 170 degree Celsius. Lightly grease the muffin tin with olive oil and arrange the cupcake liners.

Step 2: Grind half cup of quick cooking oats to obtain oats flour. Coat the dried cranberries with dry wheat flour.

Step 3: Sieve together whole wheat flour, oats flour, brown sugar, cocoa powder, baking soda and baking powder at least 4-5 times.

Step 4: Mix 3/4 cup of milk and vinegar and keep aside for 10-15 minutes. You may use 3/4 cup of buttermilk instead.

Step 5: Add in curd, vanilla extract and olive oil to the milk-vinegar mix. Use a whisk to combine in all the ingredients.

Step 6: Fold in the dry ingredients to the wet mix gently till everything is well combined. Add in warm water at this point to get the cake batter consistency. The amount of water may vary depending on the quality of flours you are using. Adjust the amount as per your need. 

Step 7: Mix in the coated cranberries to the batter. Do not overmix.

Step 8: Pour the batter in the lined muffin tin ready for baking.

Step 9: Bake the cupcakes for 25 minutes or till the cupcakes meet the toothpick test (insert a toothpick and it should come out clean).

Step 10: Let the cupcakes cool for 5 minutes before removing from the baking tray. Enjoy the cupcakes as it is or with frosting of your choice. I used whipped cream frosting for the pull-apart cake.

RECIPE NOTES:

  1. The recipe can be baked into a single 9 inch square cake. Bake approximately for 40-45 minutes in a 170 degree Celsius oven. I baked it in a square tin and arranged it in a number four shape.
  2. You may substitute buttermilk in place of milk-vinegar mix. I did not have buttermilk at hand so used this combination.
  3. To make the recipe with eggs, replace the curd with 2 eggs.
  4. Using cranberries is optional. You may use any other fruit of your choice or skip using it to make basic chocolate cupcakes.

2 Comments

  1. 4 stars

    Hiee..I tried your wheat chocolate cupcakes…somehow the outer layer cooked superb and tasted yummmmy but the inner part was completely uncooked even after baking it for 45-50 min. Can u please help me with what mistake I might hv done while baking for this to happen. . would love to try my hands on this yummy and healthy recipe for sure so plz plz help me out. Thanks a lot

    • Hi Nidhi thanks for trying the recipe and I am sorry to hear that the cupcakes didn’t turn out well for you. I think your oven setting has something to do with it. Can you tell me what type of oven you are using (a microwave convection or an OTG) and what are the settings you kept while baking.

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