Chocolate Cupcakes with Fresh Milled Flour
These are chocolatey, sweet and satisfying along with being tender and delicious.
Servings 12
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.