Whole Grain Chocolate Cupcakes

Whole Grain Chocoloate Cupcake Recipe
Serving Size: 24 Prep Time: 25 Cook Time: 20 Cooking Temp: 350°

Cupcake Ingredients:

2 cup barley flour

⅔ cup dark cocoa powder (Hershey's Special Dark)

½ tsp Salt

1⅔ cup sugar

1 tbsp Baking Powder

4 eggs

1 cup Vegetable Oil

1 cup coffee, Cooled
½ cup milk

Frosting Ingredients:

8 tbsp Butter, Softened

½ cup natural peanut butter

½ cup cocoa powder

½ cup milk

4 cups powdered sugar

1 tsp pure vanilla extract


Cupcake directions:

  1. Preheat oven to 350°
  2. In a large mixing bowl, combine flour, sugar, baking powder, salt and cocoa powder. In a separate bowl, whisk together milk, eggs, vegetable oil and coffee then add to dry ingredients.  Mix until everything is well combined.
  3. Line muffin pan with paper cupcake liners. Fill each cup 2/3 full with the batter. Bake for 20 minutes. To be sure muffins are done, insert a toothpick and if it comes out clean, they are done.
  4. Remove muffins and place on a cooling rack.

Frosting directions:

  1. Beat together the butter and peanut butter. Once smooth, stir in cocoa powder. Alternate adding the milk and powdered sugar.
  2. Frost the cooled cupcakes and enjoy. Store in refrigerator but serve at room temperate for best flavor. 
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