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Whole-Wheat Chocolate Cupcakes with Raspberry Whipped Cream (Adapted from 100 Days of Real Food)

  • Author: Caitlin
  • Total Time: 23 mins
  • Yield: 24 1x


  • Cupcakes: 1 cup white whole wheat flour
  • 1 cup spelt flour (can sub with white flour)
  • 1/2 cup cocoa powder (I used Hershey’s Special Dark)
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup applesauce (can sub with 1 cup sugar and no honey)
  • 1/2 cup + 2 Tablespoons water
  • 6 Tablespoons coconut oil (or sub with melted butter)
  • 4 Tablespoons raw honey (or maple syrup)
  • 2 Tablespoon real vanilla extract
  • 2 eggs
  • optional: 1/4 cup chocolate chips for topping
  • For the Whipped Cream:
  • 2 cups organic heavy whipping cream
  • 1 cup fresh or frozen raspberries
  • 1/4 cup water
  • 2 Tbsp maple syrup


  1. For the cupcakes: Whisk together dry ingredients – whole wheat flour, spelt flour, cocoa powder, baking powder, and salt – in a large bowl. Create a bit of a hole in the center of the dry ingredients (not sure why?) and add the wet ingredients. Stir just until combined.
  2. Divide batter into 24 muffin tins. (I used silicone liners as well as disposable paper liners with no real issues.) Bake on 350º for about 16-18 minutes or until a toothpick comes out mostly clean. (With no sugar and whole wheat flour, the key is to underbake them just slightly.) Let cool COMPLETELY before topping with whipped cream.
  3. For the whipped cream:
  4. Bring the raspberries, maple syrup, and water to a simmer in a small sauce pot. Mix together well, and mash raspberries. Simmer until a thick syrup forms, 5-8 minutes. Remove from heat and place in refrigerator to cool completely. (At this point you can strain out the seeds. I left them alone because I don’t have a fine strainer.)
  5. Whip the cream as usual (blender, mason jar, stand mixer, whisk, etc.).
  6. When soft peaks form, fold in the raspberry syrup until combined. When cupcakes are cool, frost with the whipped cream! (I put the cream in a sandwich bag, cut off a little corner, and “piped” it out onto the cupcakes. Store raspberry whipped cream in the refrigerator.
  7. NOTE: The cupcakes are best at room temperature. The texture is a little less crumbly than normal with applesauce and honey, so if you’re looking for a more traditional cupcake, you want to use white sugar.
  • Prep Time: 5 mins
  • Cook Time: 18 mins
  • Category: Dessert
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