Moist Chocolate Einkorn Cupcakes {100% whole grain} + Video

I am very picky when it comes to sweets – I don’t like them too sweet… That’s why I rarely eat desserts unless I make them myself. A challenge for me, since I prefer to use flour that I mill at home from whole grains, is to find ways to make them taste more elegant, and less ‘whole grainy’. This moist chocolate einkorn cupcakes recipe is perfect because the chocolatey, almost gooey dough beautifully hides the fact that these delicious cupcakes are made from something as wholesome as einkorn wheat.

NOT ALL WHEAT IS CREATED EQUAL

Why am I okay with eating wheat, when a lot of the health-conscious folks out there are saying it’s the cause of most modern illnesses? Because traditional wheat has been around for many thousands of years and the current chronic disease epidemic didn’t start until 60-70 years ago. I think there are three factors that contributed to the demise of wheat: (1) the invention of refining techniques in the late 19th century that allowed bran and germ (where most of the nutrients are stored) to be separated from the endosperm (where most of the starch is collected – your white flour); (2) discontinued use of traditional grain preparation methods like fermentation, sprouting and soaking; (3) hybridization and genetic manipulation that led to a completely different plant makeup than what our ancestors were eating (for example, ancient einkorn wheat contains 12 chromosomes, while modern wheat – 48!). If you’d like to learn more – this is a great article about modern wheat, backed up by studies.

SPROUTED EINKORN ALSO WORKS WELL

I also use sprouted einkorn whenever I have it available. I think that sprouted flour makes these cupcakes taste more ‘processed’, which is a good thing in this recipe since that’s what most of our palates are used to. Sprouting increases the amount of vitamins and minerals we can absorb from the grains, and makes them more easily digestible.

WORKS FOR CAKE TOO!

I use the same recipe and the same amount of batter to make a two-layer einkorn cake. I bake it in one cake pan, then cut it in the middle with a piece of string.

HOW TO MAKE MOIST CHOCOLATE EINKORN CUPCAKES

Ingredients
2 cups whole grain Einkorn flour (where to get Einkorn)
1 cup sugar
3/4 cup raw cacao powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
2 eggs
1 cup whole milk
1/2 cup melted butter, or ghee (how to make ghee)
1 tablespoon vanilla extract
1 cup hot water

Instructions
Preheat oven to 350ºF.
Line 12-muffin pan with paper liners.
Combine whole grain einkorn flour, sugar, cacao, baking powder, baking soda and salt in a medium bowl.
In a large bowl, combine eggs, milk, butter and vanilla; whisk well.
Add dry ingredients to the wet, and mix to combine.
Add hot water and mix again (the batter will be very liquid).
Fill the cupcake liners 3/4 full and transfer to the oven.
Bake for 22-25 minutes. Don’t go longer, or the cupcakes won’t be gooey moist (although they’ll still be good!).
Frost cupcakes after they cool down completely.

HOW TO MAKE MOIST CHOCOLATE EINKORN CUPCAKES – VIDEO

Print Recipe

5 from 1 vote

100% WHOLE GRAIN MOIST CHOCOLATE EINKORN CUPCAKES

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 cupcakes

Ingredients

• 2 cups whole grain Einkorn flour
• 1 cup sugar
• 3/4 cup raw cacao powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup whole milk
• 1/2 cup melted butter, or ghee
• 1 teaspoon vanilla extract
• 1 cup hot water

Instructions

• Preheat oven to 350ºF.
• Line 12-muffin pan with paper liners.
• Combine whole grain einkorn flour, sugar, cacao, baking powder, baking soda and salt in a medium bowl.
• In a large bowl, combine eggs, milk, butter and vanilla; whisk well.
• Add dry ingredients to the wet, and mix to combine.
• Add hot water and mix again (the batter will be very liquid).
• Fill the cupcake liners 3/4 full and transfer to the oven.
• Bake for 22-25 minutes. Don't go longer, or the cupcakes won't be gooey moist (although they'll still be good!).
• Frost cupcakes after they cool down completely.

Video

Notes

This recipe is also great for making cake. I used it to make my daughter's birthday cake recently. I separated the batter in two, and baked the layers in a cake pan lined with parchment paper. I used  buttercream frosting, and the cake came out super moist and yummy.

Save

Save

Save

Save

Save

Save