Whole Grain Chocolate Cupcakes
These whole grain chocolate cupcakes are so moist you’d never believe they were whole grain! The dark chocolate peanut butter frosting takes these over the top good!
Servings: 24
Calories: 275kcal
Ingredients
For the cupcakes
- 2 Cups Barley Flour 7.5 ounces
- 2/3 Cup Dark Cocoa Powder (I used Hershey's Special Dark) 2 ounces
- 1/2 Teaspoon Salt
- 1 2/3 cups Sugar 11.5 ounces
- 1 Tablespoon Baking Powder
- 4 large Eggs
- 1 Cup Vegetable Oil
- 1 Cup Coffee Cooled
- 1/2 Cup Milk
For the Frosting
- 8 Tablespoons Butter, Softened 4 ounces
- 1/2 Cup Natural Peanut Butter
- 1/2 cup cocoa powder
- 1/2 Cup Milk
- 4 Cups Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
Instructions
For the Cupcakes
- Preheat oven to 350 degrees.
- In a large mixing bowl stir together the flour, sugar, baking powder, salt and cocoa powder. In a separate bowl whisk together the milk, eggs, vegetable oil, and coffee. Add this to the dry ingredients. Mix until everything is well combined, about one minute, being sure to scrape down the bottom and sides of the bowl so all the ingredients get mixed properly.
- Line your muffin tins with paper liners. Fill the cups 2/3 full with the batter. Bake 20-22 minutes. Muffins are done when a toothpick inserted in the middle comes out clean. After baking, remove to a cooling rack.
For the Frosting
- Beat together the butter and peanut butter. Once they are smooth, stir in the cocoa powder. Alternate adding the milk and powdered sugar, reserve some of the milk unless your frosting is not creamy enough. Frost the cooled cupcakes.
- Store in the refrigerator. Allow cupcakes to return to room temperature before serving for best flavor.
Nutrition
Calories: 275kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 203mg | Potassium: 209mg | Fiber: 3g | Sugar: 22g | Vitamin A: 475IU | Calcium: 52mg | Iron: 1.2mg
