Chocolate Goodness Cupcakes (Whole Wheat)

 Today we have
Whole Wheat Dutch Chocolate Cupcakes with Whipped Buttercream Frosting
it doesn't get no better than that. We made these for the teachers end of the year gift.  This is a very simple recipe, if you follow it; you will have a heavenly healthy treat.  My kiddies said that the frosting tasted like ice cream!  We really outdid ourselves on this one, if I must say so myself.  

Whole Wheat Dutch Chocolate Cupcakes

2 1/2 cups of whole wheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup light brown sugar

1 tsp vanilla

1 cup fresh buttermilk

(2 tsp white vinegar and 1 cup of fat free milk)

2 fresh eggs

1 tsp white vinegar

1 1/2 cup canola oil or applesauce
(I prefer canola oil)

1/4 cup dutch cocoa

Set oven to 350

Mix wet ingredients, and then add sifted dry ingredients until well blended. Fill cupcake tins 1/2 way, and bake for 18 minutes, once done cool on wire rack.

 

Whipped Chocolate Butter Cream Frosting

2 1/2 sticks of unsalted butter (softened)
3 cups sifted powdered sugar
2 tsp vanilla
2 tbsp fat free milk
1/3 cup dutch cocoa

Cream butter, add powdered sugar, vanilla, cocoa, milk (add a little dabble at a time, you want to be able to pipe the frosting). Now to make it whipped buttercream you have to put your mixer on high speed for about 3 minutes, place frosting in your piping bag and frost your cupcakes.

Enjoy!

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