Chocolate Rye Cupcakes

Chocolate Rye Cupcakes Recipe

Difficulty

Beginner

Yield

Ingredients

1 ^1/2 cups whole wheat flour1/2 cup rye flour1/2 cup cocoa1/2 cup chocolate chips, or chopped chocolate1 ^1/2 teaspoons baking powder1 ^1/2 teaspoons baking soda1 teaspoon salt2 eggs1 cup milk3/4 cup maple syrup3/4 cup honey1/2 cup olive oil2 teaspoons vanilla

Equipment

Knife or safe chopperCutting boardBowls of various sizesMeasuring cupsMeasuring spoonsSpatulaMuffin tinsIce cream scoopTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 375°F.

Measure all of the dry ingredients (whole wheat flour, rye flour, cocoa, baking powder, baking soda, salt) into a large mixing bowl. Whisk until well combined.

Measure all of the wet ingredients (eggs, chocolate chips, milk, maple syrup, honey, olive oil and vanilla) into a large mixing bowl. Whisk until well combined.

Add the wet ingredients to the dry ingredients and mix with a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula until well combined.

Line the muffin tin with muffin liners, and scoop one level scoop of cupcake batter into each liner.

Bake at 375°F until a toothpick inserted in the center comes out clean, approximately 15 – 20 minutes.