Healthy Whole Wheat Butterscotch Cupcakes with a Chocolate Surprise
40 minutes
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About Healthy Whole Wheat Butterscotch Cupcakes with a Chocolate Surprise
Craving butterscotch? These wholesome whole wheat cupcakes deliver that irresistible flavor with a delightful twist. Imagine sinking your teeth into a soft, fluffy cupcake bursting with butterscotch goodness.Jaggery adds a touch of natural sweetness, perfectly complementing the crunchy butterscotch chips. And wait for it – hidden chocolate chunks create a delightful surprise in every bite! These guilt-free treats are perfect for any time of day, whether you're enjoying an afternoon pick-me-up or a sweet ending to your dinner.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
Wet Ingredients
- 1/2 cup Jaggery
- 1/2 cup Milk
- 1/4 cup Oil
- 1/4 cup Water
- 1 tsp Butterscotch Essence
Mix-Ins
- 1/4 cup Chocolate Chunks unsweetened
- 1/4 cup Butterscotch Chips
Instructions
- Preheat oven to 350°F (180°C). Grease a cupcake tin or line with paper liners. This ensures the cupcakes won't stick.
- In a mixing bowl, whisk together the jaggery, milk, oil, water, and butterscotch essence until well combined.
- In a separate bowl, combine the whole wheat flour, baking powder, baking soda, and salt.
- Sift the dry ingredients into the wet ingredients in 2-3 batches, gently folding with a spatula until just combined. Be careful not to overmix, as this can make the cupcakes tough.
- If the batter seems too thick, add a tablespoon of water at a time until it reaches a smooth, easily pourable consistency.
- Gently fold in the butterscotch chips. Toss the chocolate chunks in a little flour to prevent them from sinking. Then fold them into the batter.
- Fill the cupcake liners about 2/3 full. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Good To Know
- Let the cupcakes cool completely before serving.
- These cupcakes stay fresh for 2-3 days when stored in a clean, airtight container away from sunlight.
- Optional toppings include butterscotch cones, chocolate chips, chopped nuts, or a drizzle of saffron-infused milk.
- Adjust the amount of jaggery to your preferred sweetness.
Expert Tips
- For a uniform bake, ensure all ingredients are at room temperature before mixing.
- Don't overmix the batter; mix until just combined to prevent tough cupcakes.
- Fill cupcake liners only two-thirds full to allow for rising.
Storage Instructions
- Store cooled cupcakes in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 619kcalCarbohydrates: 49gProtein: 8gFat: 44gSaturated Fat: 14gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gCholesterol: 5mgFiber: 2gSugar: 3g
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You Rock !!! Very nice recipe.
Awesome recipe 🙂
This is amazing!
This looks so inviting! Thank you.
This looks so good! Appreciate the share.
Absolutely fantastic! Thanks for the recipe.
This looks so good! Appreciate the share.