Amazing Chocolate Cupcakes

My daughter decided she wanted us to make chocolate cupcakes together yesterday. Not really being a big fan of sugary, buttery and frosted baked goods myself, I tried to persuade her to bake muffins instead, but she had none of it. So I started my search for an easy cupcake recipe, which I could change a bit to make it not quite so sugary and buttery. It didn’t take me long until I found a “One-Bowl Chocolate Cupcake” recipe on I liked the recipe, because it mentioned ‘one bowl’ in the title and didn’t include butter. It also listed lots of glowing reviews from people raving about these cupcakes. I decided to apply my general rule for Martha Stewart’s baking recipes, using only two thirds of the sugar requested and substituting white flour for whole wheat pastry flour.  It always works.

My daughter requested pink icing and pink sprinkles, but I changed the icing to a chocolate ganache and only stuck to the sprinkles request. We used India Tree’s Nature’s Colors Pink Nonpareils on the kid’s ones, which I love and buy every time I go back to the U.S.

The cupcakes turned out so delicious, I was shocked. The frosting was a delight and I couldn’t get enough of it. I finally understood the cupcake craze and am sure to give these another try VERY soon.


Makes 16 – 18

For the cupcakes:

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup light brown sugar
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup warm water
  • 3 tablespoons virgin coconut oil
  • 2 teaspoons vanilla extract

For the chocolate ganache frosting:

  • 1/2 lbs. (230g) semi sweet chocolate chips or roughly chopped chocolate (60%)
  • 1 cup cream
  • 1/4 cup sugar
  • tiny pinch of salt


Make the ganache first.

In a medium saucepan, combine cream, sugar and salt. Bring to boil, stirring repeatedly. Remove from stove and stir in chocolate until completely melted and combined. Place in fridge for at least an hour. It will solidify considerably.

Preheat oven to 350 F (180C). Line muffin tin with paper liners.

In a large mixing bowl, sift together cocoa, flour, baking soda and powder, salt and sugar.

In a smaller bowl, combine all remaining ingredients.

Pour wet into dry ingredients and whisk together until all lumps are gone, about 3 minutes.

Fill batter into muffin cups, each about 2/3 full. Bake for 20 minutes or until tops spring back when touched.

Transfer to wire rack and let cool completely.

Remove ganache from fridge and give it a good stir. Spread on top of cooled cupcakes and dress up with sprinkles if you want. We loved our finished cupcakes the most after they spent an hour in the fridge and the ganache turned into this beautifully textured chocolate decadence.

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