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Chocolate Deception Cupcakes

These moist cupcakes combine the richness of cocoa with nutritious ingredients like quinoa and zucchini, offering a healthy indulgence for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup spelt or whole wheat flour Adds a nutty flavor and enhances the nutritional profile with fiber.
  • 1/4 cup wheat germ Packed with vitamins and minerals, it boosts nutritional value while contributing a pleasant crunch.
  • 1 teaspoon baking soda Helps the cupcakes rise.
  • 1 teaspoon baking powder Works in tandem with baking soda for leavening.
  • 1/2 teaspoon salt Balances sweetness.
  • 1/2 cup Dutch cocoa powder Provides a rich chocolate flavor.
Wet Ingredients
  • 2 large eggs Acts as a binding agent.
  • 1/2 cup honey Natural sweetener that keeps the cupcakes moist.
  • 1/4 cup coconut oil Enhances richness.
  • 2 ripe bananas Adds natural sweetness and moisture.
  • 1 teaspoon vanilla extract Provides warmth and depth to flavor.
  • 1/4 cup milk Adds creaminess.
  • 1/2 cup cooked quinoa Increases protein content.
  • 1/2 cup zucchini, grated Adds moisture and nutrients.
  • 1/2 cup chocolate chips Melt in the middle for extra chocolatey goodness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine the flour, wheat germ, baking soda, baking powder, salt, and cocoa powder.
  3. In a large bowl, whisk together the eggs, honey, and melted coconut oil until well combined.
  4. Integrate the mashed bananas, vanilla extract, and milk into the wet mixture and beat until smooth.
  5. Gently fold in the cooked quinoa and grated zucchini until evenly distributed.
  6. Add the dry flour mixture to the wet ingredients and fold gently until just combined.
  7. Stir the chocolate chips into the batter.
Baking
  1. Line a cupcake tin with liners and fill each cup about three-quarters full with the prepared batter.
  2. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool in the tin for a bit before transferring them to a wire rack to cool completely.
Glazing
  1. For the glaze, combine chocolate, honey, and coconut oil in a microwave-safe bowl and heat until melted, stirring until smooth.
  2. Once cooled, spread the chocolate glaze over the tops of the cupcakes and serve.

Notes

For best results, use room temperature ingredients and avoid over-mixing. Store leftovers in the fridge for up to five days or freeze for longer storage.