Classic Chocolate Cupcakes

These basic chocolate cupcakes are the perfect go-to recipe for birthdays, parties, and holiday gatherings. Store them in an airtight container and they will last for up to 3 days.

Serves: 16Hands-on: 10 minutesTotal: 23 minutesDifficulty: Easy

Serves: 16


  • 1 cup plus 2 tsp. white whole-wheat flour
  • 2 tsp. baking powder
  • 1⁄4 tsp. baking soda
  • 1 cup cocoa powder
  • 1⁄4 tsp. sea salt
  • 1⁄4 cup butter, softened
  • 1⁄4 cup unsweetened applesauce
  • 1 3⁄4 cups coconut sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup unsweetened almond milk


  • Preheat oven to 350°F. Line a cupcake pan with cupcake liners and spray liners with cooking spray.
  • In a medium bowl, sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside.
  • In a large bowl, cream together butter, applesauce, and coconut sugar until light and fluffy. Add the vanilla and eggs, one at a time, beating well with each addition.
  • Alternately add the flour mixture and the almond milk to the butter mixture, beating until combined.
  • Fill the cupcake liners 3⁄4 full. Bake for 13 minutes. Remove from pan and cool on a wire rack.