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!
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.