These dark chocolate Devil’s Food cupcakes made with whole-wheat flour are rich and delicious. They make for the perfect occasional treat or party dessert.
The benefits of this recipe include the addition of dark chocolate, which is high in antioxidants, and whole-wheat flour, which is high in fiber. On the other hand, these cupcakes are still high in added sugar, which might make you hungry sooner. Too much added sugar in your diet might put you at higher risk for diabetes. Most of the 17g of sugar in this recipe is considered added sugar, and the recommended limit of added sugar per day is 25g for women and 38g for men.
Active time: 15 minutes Total time: 35 minutes, plus cooling time
Devil’s Food Cupcakes Ingredients For the cupcakes For the frosting Directions Preheat the oven to 350°F (177°C). Line a 12-well muffin tin with cupcake liners and coat with cooking spray. Cook the beet by steaming it in a steamer basket until a fork easily pierces the flesh, and the beet slides off the fork, about 30 minutes. Alternatively, prick the beet a few times with a fork, wrap it tightly in parchment paper, and microwave on high until tender, 6–8 minutes, depending on the power of the microwave. When the beet is cool enough to handle, slide the skins off and grate the beet on the small holes of a box grater. You will need about 1/2 cup, plus 1 tablespoon of shredded beet. Set aside. In a medium bowl, sift together the whole-wheat pastry flour, almond flour, cocoa powder, baking powder and salt, set aside. In another medium bowl, whisk the buttermilk, coconut sugar, eggs and vanilla until combined. Add the buttermilk mixture to the flour mixture and stir to combine. Fold in the grated beets and chocolate. Spoon the mixture into the cupcake liners, dividing portions equally. Bake until a toothpick comes out clean when inserted in the center of a cupcake, 20–25 minutes. Transfer cupcakes to a cooling rack and let cool completely. To make the frosting, sift the cocoa powder into a medium bowl. Gradually whisk in the maple syrup and vanilla. Add the butter and whisk until smooth. Spread the frosting on the tops of the cupcakes and serve. Store the leftover cupcakes in an airtight container in the refrigerator for up to five days. Serves: 12 | Serving Size: 1 cupcake Nutrition (per serving): Calories: 188; Total Fat: 9g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 32mg; Sodium: 108mg; Carbohydrate: 27g; Dietary Fiber: 4g; Sugar: 17g; Protein: 4g
Originally published June 2021
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