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.
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.