Whole-Grain Devil's Food Cupcakes - Powerful Handmade site

Whole-Grain Devil’s Food Cupcakes

Sharing is caring!

Whole-Grain Devil’s Food Cupcakes

C
Whole-Grain Devil Whole-Grain Devil

If you’re looking for an easy way to add whole grains to the diet of your fussiest eater, this is the place to start. None of our veteran tasters had any idea there were whole grains in this cake. We’ve heard a lot about the antioxidant properties of chocolate; isn’t it nice to know that chocolate is even better for you than you thought?

At a glance

Prep
Bake
Total
Yield
2 dozen cupcakes

Ingredients

  • 3/4 cup unsalted butter
  • 1 cup light or dark brown sugar, firmly packed
  • 3/4 cup Baker’s Special Sugar or granulated sugar
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whole wheat pastry flour
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup unsweetened baking cocoa
  • 1 1/2 teaspoons baking soda
  • 1 cup plain low-fat or whole-milk yogurt*
  • 3/4 cup water
  • *Or substitute 3/4 cup (6 ounces) yogurt and 1/4 cup milk.

  • 6 ounces unsalted butter
  • 7 1/2 ounces light or dark brown sugar, firmly packed
  • 5 1/4 ounces Baker’s Special Sugar or granulated sugar
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 5 ounces whole wheat pastry flour
  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 3 ounces unsweetened baking cocoa
  • 1 1/2 teaspoons baking soda
  • 8 ounces plain low-fat or whole-milk yogurt*
  • 6 ounces water
  • *Or substitute 3/4 cup (6 ounces) yogurt and 1/4 cup milk.

  • 170g unsalted butter
  • 213g light or dark brown sugar, firmly packed
  • 149g Baker’s Special Sugar or granulated sugar
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 142g whole wheat pastry flour
  • 120g King Arthur Unbleached All-Purpose Flour
  • 85g unsweetened baking cocoa
  • 1 1/2 teaspoons baking soda
  • 227g plain low-fat or whole-milk yogurt*
  • 170g water
  • *Or substitute 3/4 cup (6 ounces) yogurt and 1/4 cup milk.

Instructions

  1. Preheat the oven to 350°F. Line two 12-cup muffin pans with cupcake papers; spray the papers with vegetable oil spray.
  2. Beat together the butter, sugars, and salt until fluffy and light, at least 5 minutes, scraping the sides and bottom of the bowl.
  3. Add the eggs to the butter mixture one at a time, beating well (at least a full minute) after each addition, stopping to scrape the sides and bottom of the bowl before adding the next egg.
  4. Mix in the vanilla.
  5. In a separate bowl, whisk together the flours, cocoa, and baking soda. If lumps remain, sift or strain.
  6. Stir half the flour mixture into the batter; then the yogurt and water; then the remaining flour mixture, stopping to scrape the sides and bottom of the bowl.
  7. Scoop the batter into the prepared pans, using l/4 cup for each cupcake (a muffin scoop is a great help with this).
  8. Bake the cupcakes until a cake tester inserted into the center of a middle cupcake comes out clean, 22 to 24 minutes.
  9. Remove the cupcakes from the oven, and after 10 minutes transfer to a rack to cool.
  10. Frost completely cooled cupcakes, if desired. Our Super-Simple Chocolate Frosting is a great match here.
  11. Yield: 2 dozen cupcakes.
Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares