Chocolate Cupcakes with Fresh Milled Flour

Chocolate cupcakes are one of my most beloved desserts.  I wanted to perfect this recipe as soon as I switched to fresh milled flour.  Let’s just say, this took MANY attempts and variations, but I finally got there.  These are chocolatey, sweet and satisfying along with being tender and delicious.  I consider these anytime cupcakes because of how easy they are to make.  They are not just for parties and gatherings, but also a basic weeknight when you just need a chocolate cupcake (we’ve all been there). I won’t even judge if you buy canned frosting for your weeknight cupcakes.

Fresh milled flour:

I like to keep all the good germ and bran, which makes double milling a great option for an amazing texture. Please check the instructions on your specific mill to make sure you can double mill.  Start by milling the wheat berries on a coarser setting. Then change the setting to very fine and send the coarse flour back through.  I usually have to use a wooden spoon to coax it towards the opening.  It isn’t required to use double milled flour in this recipe. It’s a personal preference, do what you’d like or what your mill will allow and these cupcakes will still turn out amazing!

Ingredients: 

I prefer Hershey’s Special Dark Cocoa Powder and Daisy sour cream, but use your personal favorite. Along with brown sugar, I use raw cane sugar, but you can substitute the same amount of granulated sugar if that is what you have on hand.

You can substitute hot coffee for half of the water, which enhances the chocolate flavor.  You’ll be able to taste the difference, in a good way.  Decaf coffee is just fine too!

Frosting:

This link will take you to my very favorite Easy Vanilla Buttercream Frosting.  It has just a very little bit of almond extract and it’s the most perfect fluffy frosting you’ll ever taste.  It makes more than you need for 12 cupcakes, just spread it on some graham crackers, yum!  The frosting will save in the fridge for a few days. Let it come to room temperature and beat with a mixer to bring it back to life.  These cupcakes also pair nicely with peanut butter frosting or cream cheese frosting.

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5 from 1 vote

Chocolate Cupcakes with Fresh Milled Flour

These are chocolatey, sweet and satisfying along with being tender and delicious.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12

Author Laura M.

Ingredients

• 1 1/4 cups soft white wheat berries, double milled very fine* 157 grams
• 5 tablespoons cocoa powder 35 grams
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup brown sugar 110 grams
• 1/2 cup raw cane sugar or granulated sugar 100 grams
• 1 teaspoon vanilla
• 1 egg
• 1/4 cup canola oil
• 3/4 cup sour cream
• 1/2 cup boiling water 120 grams (1/4 cup hot coffee and 1/4 cup hot water works too, and enhances the chocolate flavor)

Instructions

• Preheat the over to 350 degrees.
• Line a 12 count regular cupcake/muffin pan with paper liners and set aside.
• To a medium bowl, add the fresh milled flour, baking soda, baking powder and salt. Whisk to combine.
• To a large bowl, add the brown sugar, cane sugar, vanilla, egg, canola oil and sour cream. Whisk together until smooth and well combined.
• Add the dry ingredients to the wet ingredients and whisk until no dry flour remains. Add the hot water 1/4 cup first, mixing to loosen the batter, then add the remaining 1/4 cup and whisk until the batter is smooth. Divide the batter into the muffin cups. Bake for 18-20 minutes, until a toothpick inserted in the middle comes out with just a few crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Please check the instructions on your specific mill to make sure you can double mill.