These moist, fudgy sugar-free whole wheat chocolate cupcakes are delicious and healthier than your average cupcake! They are made with whole wheat flour and stevia and are topped with a decadent whipped chocolate ganache! Get your chocolate fix without feeling guilty!
Prep Time 15minutes
For the whipped ganache
400 g (14 oz) good quality bittersweet/semisweet chocolate with stevia (or unsweetened chocolate), chopped
200 ml (¾ cup) whipping cream
For the cupcakes
½ cup buttermilk (or make your own by putting 4 teaspoons of vinegar into a measuring cup and then adding enough milk to make ½ a cup. Let it stand for about 5 minutes before using.)
½ cup (50 g / 2 oz) unsweetened cocoa powder
¼ cup hot black strongly brewed coffee
1 cup (127 g / 4.5 oz) whole wheat flour
½ cup (100 g / 3.5 oz) stevia powder*
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup vegetable oil
Preheat the oven to 180 °C (350 °F).
Line a 12-cup muffin/cupcake pan with cupcake liners. Set aside.
Make the ganache
Heat the whipping cream (but don’t boil) and pour it over the chopped chocolate. Let it sit for about 2 minutes to melt the chocolate. Whisk the mixture until it’s smooth and the chocolate has melted. Cover with plastic wrap and let it sit at room temperature for 2-3 hours, until the chocolate has thickened.**
Make the cupcakes
Whisk together the unsweetened cocoa with the black strongly brewed coffee until combined. Set aside.
Whisk together the whole wheat flour, stevia, salt, baking powder, and baking soda. Set aside.
Add the egg, buttermilk, and vegetable oil to the cocoa mixture and whisk until combined.
Add the dry ingredients and mix until combined. The batter should be thin.
Fill the cupcake liners halfway.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool.
Make the whipped ganache
Using a hand mixer or a stand mixer, whip the ganache for about 3-5 minutes, starting on medium speed and then increasing to high. Do not overmix.
Put into a piping bag and pipe onto the cooled cupcakes. I used a Wilton 1M piping tip for the cupcakes in the pictures.