October 28, 2017 is National Chocolate Day! What better way to celebrate this holiday than with whole wheat chocolate cupcakes topped with a chocolate flaxseed frosting!
While we may be chocolate’s biggest fans, consuming too much chocolate can lead to unnecessary calories, fats, and added sugars. Excessive consumption can lead to weight gain, which can increase your risk for heart disease and diabetes.
So, now the good news… Eating chocolate in moderation can be a good source of antioxidants. Flavonols are antioxidants that help combat the damage responsible for heart disease. There are studies that suggest that flavonols can help improve insulin sensitivity and improve blood pressure. Cocoa also contains another antioxidant, theobromine, responsible for reducing inflammation.
Also good for health? Whole wheat and flax seeds. Both for heart and gut health.
Bottom line: baking with cocoa gives you an opportunity to incorporate antioxidants into desserts, while controlling for amount of sugar, fats and whole grains.
Making this a family event makes for great memories.
These cupcakes are not for the faint of heart. Extra heapings of chocolate make it taste extra decadent.
Double Chocolate Cupcakes
Double the the chocolate in these double chocolate cupcakes! Made with whole wheat flour and heart healthy canola oil, these cupcakes are truly guilt-free!
- 1 cup cocoa (Unsweetened)
- 3/4 cup white whole wheat flour
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1/2 cup nonfat Greek yogurt vanilla
- 1/4 cup applesauce unsweetened
- 3 tbp canola oil
- 1/2 cup skim milk
- 1 tb vanilla extract
Frosting: 1 cup cocoa, 1/2 cup agave syrup, 2 tsp vanilla, 8 tsp skim milk, 1 tb ground flax seed
Preheat the oven to 350°F. Line muffin tin with cupcake liners.
In a medium bowl, mix the dry ingredients together- cocoa powder, white wheat flour, baking powder, sugar and salt.
In a second bowl, mix the wet ingredients together- vanilla yogurt, vanilla extract, canola oil, milk, and applesauce. Alternate between adding the flour mixture and the milk, beginning and ending with the
Add the wet ingredients into your dry ingredients. Mix until smooth.
Evenly distribute the mixture into the cupcake tin.
Bake at 350 F for 20 minutes. If you insert a toothpick in the center of a cupcake, the toothpick should come out clean.
While cupcakes are baking, you can start on the frosting. In a separate bowl mix the cocoa powder, agave syrup, flax seed, vanilla extract and milk.
Frost the cupcakes after they have cooled.