Nutrition per serving may change if servings are adjusted.
¾ cup white whole-wheat flour
½ cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
⅔ cup white sugar
½ cup coconut oil or butter
2 large eggs
1 teaspoon vanilla extract
½ cup nonfat milk
¾ cup chopped strawberries, plus 6 halved strawberries for garnish
6 ounces semisweet chocolate chips
⅓ cup heavy cream
½ teaspoon vanilla extract
To prepare cupcakes: Preheat oven to 350°F. Line 12 ( ½-cup) muffin cups with paper liners.
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until combined. Add eggs and 1 teaspoon vanilla; beat until well combined.
With the mixer on low, alternately mix in the dry ingredients and milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped strawberries. Divide the batter among the prepared cups.
Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool completely.
To prepare frosting: Place chocolate chips in a heatproof medium bowl. Heat cream and vanilla in a small saucepan over medium heat until simmering (do not let boil). Pour the cream over the chocolate and let sit for 3 minutes. Whisk until smooth, then beat with an electric mixer until fluffy and very slightly lightened in color, 1 to 2 minutes. Frost the cupcakes with about 1 tablespoon of frosting each. Top with a strawberry half, if desired.
To make ahead: Keep unfrosted cupcakes in an airtight container for up to 2 days.
Equipment: Muffin tin with 12 ( ½-cup) cups, paper liners
276 calories;17 g fat(12 g sat); 2 g fiber; 31 g carbohydrates; 4 g protein; 24 mcg folate; 40 mg cholesterol; 20 g sugars; 20 g added sugars; 145 IU vitamin A; 6 mg vitamin C; 62 mg calcium; 2 mg iron; 130 mg sodium; 115 mg potassium
Carbohydrate Servings: 2
Exchanges: 2½ fat, 1½ other carbohydrate, ½ starch