Whole Wheat Chocolate Cinnamon Cupcakes Recipe
Indulge in the perfect blend of whole wheat, rich cocoa, and aromatic cinnamon with these delightful Whole Wheat Chocolate Cinnamon Cupcakes. Soft, fluffy, and packed with flavor, these cupcakes are the ideal treat for any occasion, whether it’s a cozy afternoon tea, a casual dessert after dinner, or a festive gathering. The use of whole wheat flour brings a healthier twist, while the combination of cinnamon and chocolate creates a warm and comforting taste that everyone will love.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1-1/2 cups |
| Milk | 1 cup |
| Sunflower Oil | 2 tablespoons |
| Caster Sugar | 1 cup |
| Vanilla Extract | 1 teaspoon |
| Baking Powder | 1/2 teaspoon |
| Baking Soda | 1/4 teaspoon |
| Cinnamon Powder (Dalchini) | 1 tablespoon |
| Cocoa Powder | 2 tablespoons |
| Chocolate Chips (optional) | As required |
| Cinnamon Powder (for garnish) | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 3g |
| Carbohydrates | 30g |
| Fat | 10g |
| Fiber | 4g |
| Sugar | 15g |
Instructions
| Step | Instructions |
|---|---|
| 1 | Preheat your microwave (or oven) to 180°C (350°F) to ensure it’s hot and ready for baking. |
| 2 | In a large mixing bowl, combine the milk, sunflower oil, vanilla extract, and caster sugar. Whisk them together until the mixture is smooth and the sugar has dissolved. |
| 3 | In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, cinnamon powder, and cocoa powder. This ensures that all the dry ingredients are evenly distributed. |
| 4 | Gradually add the dry mixture to the wet ingredients. Stir gently until the batter is well combined and smooth. |
| 5 | Prepare a muffin or cupcake tin by lining it with cupcake liners. Spoon the batter into the liners, filling them about two-thirds full. If desired, sprinkle chocolate chips on top of the batter for added richness. |
| 6 | Place the tin in the preheated microwave or oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. |
| 7 | Once baked, allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. |
| 8 | For the finishing touch, lightly dust the tops of the cupcakes with cinnamon powder for an extra hint of spice. |
| 9 | Serve these Whole Wheat Chocolate Cinnamon Cupcakes with a steaming cup of espresso or alongside an Avocado Egg Sandwich for a delightful tea-time treat. |
Serving Suggestions
These Whole Wheat Chocolate Cinnamon Cupcakes are perfect for a variety of occasions. Pair them with Espresso Coffee for a sophisticated afternoon tea or enjoy them with a hearty Avocado Egg Sandwich for a unique yet satisfying brunch or light meal. Their moist, tender crumb and delightful balance of flavors will make them a crowd-pleaser at your next gathering.
Recipe Notes:
- Healthier Option: While these cupcakes use whole wheat flour for added fiber and nutrition, you can also substitute the sunflower oil with coconut oil for a richer taste and healthier fat.
- Vegan Variation: To make these cupcakes vegan-friendly, replace the milk with a non-dairy alternative such as almond or oat milk, and use a flax egg in place of the egg.
- Sweetness Level: If you prefer your cupcakes a little sweeter, feel free to adjust the amount of caster sugar to your taste, but keep in mind that the cinnamon and cocoa powder provide a lovely natural sweetness as well.
These cupcakes are a perfect fusion of nutrition and indulgence, and their warm, comforting flavor will leave you craving for more. Whether you’re a baking enthusiast or a casual cook, this recipe is a fantastic way to enjoy a wholesome dessert without compromising on taste!
