Dark Chocolate Wholegrain Cupcakes with Cream Cheese Frosting

“If it’s not 100 per cent pure maple syrup, it can’t be called ‘pure maple syrup.”
Nancy Greene

Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting. It’s been forever since I baked cupcakes or muffins. I bake cakes and cookies more often I guess, possibly, lazy me. Yet when Spring comes and summer is round the corner, the first thing I reach out for are these gorgeous cupcake liners a sweet friend sent me. This time I also had on hand a 100% pure maple syrup from Canada.Both the liners and the syrup inspired me to ‘cupcake’ so here we go. These cupcakes are a 100% wholegrain which is what I mostly bake with now.  I also almost always use natural sweeteners and this time I decided to use a pure maple syrup from Canada in the cupcakes. The flavours are subtle but the health benefits quite significant.Maple Syrup an excellent source of manganese and riboflavin {B2}, and a good source of magnesium and a source of calcium, potassium, sodium, copper and zinc. It offers a healthier alternative to regular sweeteners and sugar. You can easily replace white or brown sugar with an equivalent volume of maple syrup. Just reduce the quantity of liquid in the recipe accordingly {for each cup of maple syrup substituted, reduce liquid by a ¼ cup}. An alternative like maple syrup is a great addition to adding flavour and nutrition to food.It has an addictive earthy robust flavour. One sip, then another … and soon the little bottle is empty. That delicious!! Also it’s ideal for vegans. I did a version of granola with the 100% pure maple syrup and virgin coconut oil. Mmmmm! Do tell me if you’d like the recipe.

While using maple syrup is extremely easy in your morning pre-workout or post workout smoothie, I thought I’d try it in baking as well. I used it very easily in this granola I made but before that tried it in cupcakes. The cupcakes are a great on the go healthy snack, a tiffin box filler, and a great addition to the kids birthday party. That they are a 100% wholegrain and use natural sweeteners  cannot be emphasized enough.I am currently working around a #makehalfyourgrainswhole theme. You can too. Before you cook,bake or make something, look at the list of ingredients and see how you can make it better. Make each ingredient count for itself. If it says empty calories, try and work out a better alternative.For instance, for the frosting for these cupcakes I reached out for the bottle of maple syrup to see if it would work. Yes it did! Just simple cream cheese with maple syrup offered a creamy delicious earthy cupcake frosting. It’s simple changes like this that will lead you to a healthier lifestyle. Take a step at a time…

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Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting

These Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting are moist, chocolaty, and oh-so-satisfying. The frosting uses 100% Pure Maple Syrup from Canada.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 muffins

Ingredients

Dry Mix

• 100 g wholewheat flour {aata}
• 30 g cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch salt
• 50 g walnuts, chopped
• 50 g dark chocolate chips

Wet Mix

• 75 g butter
• Zest of orange
• 50 g brown sugar
• 25 ml Grade B maple syrup
• 1 egg
• 1/4 tsp vanilla bean paste
• 100 ml buttermilk

Maple cream cheese frosting

• 150 g cream cheese
• 3 tbsp Grade B maple syrup
• Maple flakes to garnish {optional}

Instructions

Wholewheat dark chocolate muffins

• Preheat oven to 180C
• Place all ingredients for dry mix in a large bowl and stir well to mix. Reserve.
• Place all the wet mix ingredients EXCEPT buttermilk in bowl of stand mixer. Whisk for 2-3 minutes on medium high speed.
• Add the dry ingredients alternatively with the buttermilk in 3 lots. Stir until mixed. Don't overmix.
• Turn into 6-8 cupcake liners. Bake for 18-20 minutes until done.
• Eat as is, warm or at room temperature. Cool completely if you wish to frost them.

Maple cream cheese frosting

• Place cream cheese and maple syrup in a large bowl
• Whisk with an electric hand beater until smooth. Transfer to piping bag fitted with a star nozzle. Pipe over cupcakes.
• Sprinkle over maple flakes if desired.