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!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes


  • 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


  1. Preheat the oven to 350°F. Line muffin tin with cupcake liners. 

  2. In a medium bowl, mix the dry ingredients together- cocoa powder, white wheat flour, baking powder, sugar and salt. 

  3. 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 

  4. Add the wet ingredients into your dry ingredients. Mix until smooth. 

  5. Evenly distribute the mixture into the cupcake tin. 

  6. Bake at 350 F for 20 minutes. If you insert a toothpick in the center of a cupcake, the toothpick should come out clean. 

  7. 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. 

  8. Frost the cupcakes after they have cooled.