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Dark Chocolate Cupcakes

These ones are ideal for chocolate lovers! Apart from being healthy, they are delicious relatively easy to make. You may store them in the refrigerator to keep their freshness.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 cupcakes
Calories: 135kcal

Ingredients

  • 1 cup unsweetened cocoa powder
  • 3/4 cup white whole wheat flour
  • 2 tbsp baking powder
  • 1/4 tsp salt
  • 2 tbsp unsalted butter melted and cooled slightly
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1/4 cup plain nonfat Greek yogurt
  • 2/3 cup maple syrup
  • 1/4 cup nonfat milk
  • 3/4 cup unsweetened cocoa powder For the frosting
  • 1/2 cup nonfat milk For the frosting
  • 1 1/2 tsp vanilla extract For the frosting
  • 1/2 tsp vanilla creme stevia For the frosting

Instructions

  • Preheat the oven to 350°F. Line 12 muffin cups with paper liners, and coat the liners with cooking spray.
  • In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt. In a separate bowl, stir together the butter or coconut oil, eggs, and vanilla. Mix in the Greek yoghurt, stirring until no large lumps remain. Stir in the pure maple syrup. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. Combine the flour mixture in three parts. 
  • Divide the batter between the paper liners. Bake at 350°F for 20 minutes or until the centres feel firm to the touch and a toothpick inserted into the centre comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • For the frosting, add the cocoa to a small bowl, and make a well in the centre. Pour in the milk, vanilla, and vanilla creme stevia. Stir until thoroughly combined. Spread on top of the cooled cakes.

Notes

You may substitute the syrup for milk for a sweeter cupcake. Add more vanilla creme stevia to make the frosting sweeter. 
Try not use different cocoa powder for other substitutes will make the cakes bitter.
For the gluten-free flour: ½ cup millet flour, two tablespoons tapioca flour, two tablespoons brown rice flour, and ½ teaspoon xanthan gum. 
Maple syrup is a good substitute form honey, as well.
You must measure the cocoa powder correctly. It is vital for the taste of the cupcake.