Chocolate Super Flax Cupcakes
Indulge in the perfect balance of rich chocolate flavor and wholesome nutrition with these Chocolate Super Flax Cupcakes! These moist and airy treats are infused with the goodness of ground flaxseed, which not only adds a subtle nutty flavor but also delivers a boost of omega-3s and fiber. Crafted with a unique flax egg mixture for added texture and moisture, these cupcakes remain decadently soft thanks to the addition of boiling water in the batter. Perfectly sweetened and made with a simple blend of pantry staples like unsweetened cocoa powder, milk, and vanilla, this recipe comes together in just 15 minutes of prep time. Great for dessert lovers who want a guilt-free twist, these cupcakes are delightful on their own or topped with your favorite frosting. Treat yourself and your loved ones to a batch of these nutrient-packed chocolate delights today!
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Recipe Information
Ingredients
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1.25 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 2 Large eggs
- 0.5 cups Milk
- 0.25 cups Vegetable oil
- 1 teaspoon Pure vanilla extract
- 0.5 cups Boiling water
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a small bowl, mix the ground flaxseed with 5 tablespoons of water. Let it sit for about 5 minutes to form a gel-like consistency (flax egg).
In a medium-sized mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir to combine and set aside.
In a large mixing bowl, whisk together the granulated sugar, eggs, milk, vegetable oil, and vanilla extract until well combined.
Stir the prepared flax egg into the wet ingredients mixture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Carefully stir in the boiling water. The batter will be thin, but this step ensures moist cupcakes.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 352.8 g | 128% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 158.7 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 412 mg | 32% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 2413 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
