Bittersweet Chocolate Chip Cupcakes

Light, fluffy and moist - the perfect cupcake. These are fabulous on their own, but of course, they take quite well to being frosted and decorated, if fact they are my go-to for my cupcake decorating parties.


Makes 1 dozen


Dry ingredients

Combine in a bowl and set aside

1 cup Einkorn flour*

1 cup sugar

6 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon kosher salt


Wet Ingredients

Combine in a large bowl and set aside

½ cup whole milk

1 ½ teaspoons lemon juice

½ cup avocado oil

1 egg

1 teaspoon vanilla

½ cup hot water


60 bittersweet chocolate chips

Powdered sugar for dusting finished cupcakes


  • Preheat the oven to 300 degrees

  • Line a 12 cup muffin pan with parchment liners

  • With a hand held mixer, beat the wet ingredients until just combined

  • Add the dry ingredients and beat the batter for about 2 minutes, scraping down the bowl so all of the dry ingredients are incorporated - the batter is thin

  • Divide the batter among the parchment liners

  • Add 5 chips on top of each cupcake

  • Bake for about 20-22 minutes or until a cake tester comes out clean

  • Let cool on a wire rack

  • After they have cooled, dust with powdered sugar and serve




I love baking with Einkorn flour which is an ancient grain related to wheat but has a lower amount of gluten and a soft buttery taste. Many individuals with a wheat sensitivity (not Celiac) find this flour easier to digest. I love it because it makes all of my baked goods tender and delicious.