Iced Chocolate Cupcakes

These fudgy cupcakes are low in fat and are enhanced with whole wheat flour.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

These fudgy cupcakes are low in fat and are enhanced with whole wheat flour.



  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tsp. vanilla extract
  • 2 large eggs or equivalent egg substitute
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar

Chocolate frosting

  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup semi-sweet chocolate chips, dairy-free if preferred
  • 1 Tbs. dark corn syrup
  • 1/2 tsp. vanilla extract
  • 1 cup confectioners' sugar


Preheat oven to 350°F. Line 12 muffin cups with paper baking liners or coat with cooking spray.

In medium bowl, combine both flours, baking powder, baking soda and salt. Sift in cocoa and whisk to blend. In 2-cup measure, combine buttermilk, oil and vanilla. Set aside.

In large mixing bowl, combine eggs and both sugars. Beat with electric mixer at high speed until pale and thickened, 3 to 5 minutes. With rubber spatula, alternately fold in flour mixture and buttermilk mixture, making 3 additions flour mixture and 2 additions buttermilk mixture. Spoon batter into prepared muffin cups. (Cups will be quite full.)

Bake cupcakes until tops spring back when touched lightly, 20 minutes. Loosen edges and turn cupcakes onto rack. Cool completely.

Meanwhile, make frosting: In medium bowl, combine cocoa, chocolate chips and corn syrup. Add 1/4 cup boiling water and stir until chocolate has melted and mixture is smooth. Stir in vanilla. Cover with plastic wrap and refrigerate until chilled, at least 1 hour.

Using an electric mixer, gradually beat confectioners’ sugar into cocoa mixture. Beat slowly at first then gradually increase speed until frosting is smooth and creamy.

Spread frosting over tops of cupcakes. Let stand until frosting has set, about 30 minutes before storing.

Bake sale tip: To make spotted cupcakes, ice them with your favorite vanilla frosting then use our chocolate frosting to make the spots.

Nutrition Information

  • Calories 242
  • Carbohydrate Content 43 g
  • Cholesterol Content 36 mg
  • Fat Content 8 g
  • Fiber Content 3 g
  • Protein Content 5 g
  • Saturated Fat Content 2 g
  • Sodium Content 176 mg
  • Sugar Content 0 g

Trending on Vegetarian Times