Healthy chocolate cupcakes
This is a recipe I converted out of a Better Homes and Gardens cookbook.
Set out 3 eggs and a stick of butter to warm up to room temperature.
Preheat the oven to 350 degrees
Combine in medium bowl:
2 1/4 cups of whole grain flour
1/2 cup cocoa powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
Melt 4 ozs unsweetened baking chocolate with 1/2 cup of milk
Combine in large bowl:
the 3 eggs, stick of butter, melted chocolate, 1 cup of honey and 1 teaspoon vanilla.
In bits, add the dry mixture. You’ll need to add another 1/2 cup of milk near the end. (I was eyeballing, you may need slightly more to get it to the right consistency).
Bake for 15 minutes or until you can insert a toothpick and remove it clean. You can keep them dry to pack in lunches, dust with powdered sugar, or frost with frosting of your choice.
Makes 2 dozen cupcakes.