Whole Wheat Chocolate Cupcakes with Cream Cheese Frosting

Whole Wheat Chocolate Cupcakes with Cream Cheese Frosting

Whole Wheat Chocolate Cupcakes with Cream Cheese Frosting

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Prep Time 15 mins
Cook Time 16 mins

Ingredients
  

  • 1 3/4 cups granulated sugar
  • 1 3/4 cups white whole wheat flour
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup olive oil or canola oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 12 oz low fat cream cheese, room temperature
  • 3 tablespoons unsalted butter, room temperature
  • 1 cup confectioners sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F. Line 2 muffin pans with 24 cupcake liners.
  • In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil and 2 teaspoons vanilla.
  • Use an electric mixer to mix for 2 minutes on medium speed and then stir in the boiling water. The batter will be thin.
  • Fill each liner a little more than halfway full.
  • Bake for 14 – 16 minutes or until a toothpick comes out with some moist bits, but not wet.
  • Let cool for 5 minutes in the pans, then transfer to a rack to cool. Let cool completely before frosting.
  • To make the frosting, Beat the cream cheese 1/2 teaspoon vanilla and butter together with an electric mixer at medium speed until combined. Gradually beat in the powdered sugar.
  • Frost the cupcakes and serve.
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