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An Einkorn Recipe

Chocolate Cupcakes

These super moist chocolate cupcakes pack tons of flavor in each bite! Made with simple pantry staples, this easy recipe will quickly become your new favorite. These chocolate cupcakes taste even more indulgent when paired with chocolate buttercream.

Einkorn Recipe

Super Moist Chocolate Cupcakes Recipe


25 min


18-23 min


300 deg


12 servings

Helpful Tip:

When making Einkorn cakes, substituting oil for butter often results in a much more moist cake.


  • 1 cup sifted Einkorn flour
1/2 cup sugar (or Whole Earth for a healthy substitute)
  • 1/2 cup brown sugar
  • 6 Tb. cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup olive oil
  • 1 tsp. vanilla
  • 1/2 cup hot water


1. Preheat oven to 300°F and prepare a cupcake pan with liners.

2. Add the flour, sweeteners, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside.

3. Add the egg, milk, olive oil and vanilla extract to another medium sized bowl and whisk together to combine.

4. Add the wet ingredients to the dry ingredients and mix until well combined.

5. Add the water to the batter and mix until well combined. The batter will be very thin.

6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.

7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.