100% WHOLE GRAIN MOIST CHOCOLATE EINKORN CUPCAKES
Servings: 12 cupcakes
Ingredients
- 2 cups whole grain Einkorn flour
- 1 cup sugar
- 3/4 cup raw cacao powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup whole milk
- 1/2 cup melted butter, or ghee
- 1 teaspoon vanilla extract
- 1 cup hot water
Instructions
- Preheat oven to 350ºF.
- Line 12-muffin pan with paper liners.
- Combine whole grain einkorn flour, sugar, cacao, baking powder, baking soda and salt in a medium bowl.
- In a large bowl, combine eggs, milk, butter and vanilla; whisk well.
- Add dry ingredients to the wet, and mix to combine.
- Add hot water and mix again (the batter will be very liquid).
- Fill the cupcake liners 3/4 full and transfer to the oven.
- Bake for 22-25 minutes. Don't go longer, or the cupcakes won't be gooey moist (although they'll still be good!).
- Frost cupcakes after they cool down completely.
Video
Notes
This recipe is also great for making cake. I used it to make my daughter's birthday cake recently. I separated the batter in two, and baked the layers in a cake pan lined with parchment paper. I used buttercream frosting, and the cake came out super moist and yummy.