These dense, fudgy cupcakes are a chocolate lover’s dream, with no added sugar and no added fat. Fresh raspberries add sophistication, making them a perfect special-occasion dessert. Whole wheat pastry flour is milled more finely and made from lower-protein wheat, so it’s more delicate and better for baking muffins, cakes, cookies, and quick breads while still offering all the benefits of a whole grain. These are best served the day they’re made.
Prep: 20 mins
Cook: 15 mins
Yields: 12 cupcakes
Nonstick cooking spray
1 CUP pitted medjool dates about 10 dates, or 6 oz
3/4 CUP hot water
1 CUP whole wheat pastry flour
1/2 CUP unsweetened cocoa powder
1 TEASPOON baking powder
1/2 TEASPOON baking soda
1/4 TEASPOON fine sea salt
1 CUP unsweetened almond milk
1/4 CUP pure maple syrup
2 TEASPOONS vanilla extract
1 TEASPOON apple cider vinegar
1 CUP fresh raspberries - 4 oz
1Preheat oven to 350ºF. Lightly spray a 12-cup muffin pan with nonstick cooking spray, or line muffin cups with paper liners and lightly spray liners.
2Place dates in a small bowl. Cover with 3/4 cup hot water. Cover bowl and let sit until dates are soft, about 10 to 15 minutes.
3In a food processor fitted with a metal blade, process softened dates and any remaining soaking liquid until smooth. Set aside.
4In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
5In a medium mixing bowl, whisk together date puree, almond milk, maple syrup, vanilla, and cider vinegar.
6Stir wet ingredients into dry ingredients, mixing gently just until smooth. Fold in raspberries.
7Spoon 1/4 cup batter into each muffin cup.
8Bake until toothpick inserted in a cupcake comes out clean, about 10 to 15 minutes.
9Place muffin pan on a rack and let cupcakes cool in the pan for 10 minutes, until cupcakes pull away slightly from the edges of the muffin cups.