Guilt-Free Whole Grain Raspberry Chocolate Cupcakes- The Cake You Can Eat For Breakfast!

This morning Joey woke me up by telling me it was my birthday and that we should eat cake. He doesn’t talk in sentences yet but by yelling “Mommy birthday JoJo eat cake” I got the message loud and clear. He’s been pretty stuck on birthdays since his party, but I have to admit cake for breakfast sounds pretty amazing. So I figured, if the boy wants cake for breakfast, let’s have cake for breakfast- but in a healthy way.

I used my Whole Grain Chocolate Raspberry Muffin recipe to make the ‘cake’ (we used muffin tins, so they were cupcakes), and my new favorite discovery D’ Naturals Chocolate Cake Batter Fluffbutter. It’s an almond butter that has no added sugar and tastes like frosting. It’s SO good. Now of course, I can’t leave out the sprinkles. It’s Joey’s favorite part (and OK mine too!). Since everything else was whole grain and low in sugar, a few sprinkles on top of the ‘frosting’ can’t hurt.

I hope you enjoy this recipe as much as we did! I can’t wait to hear your thoughts.

Whole Grain Raspberry Chocolate Cupcakes


1 cup 100% whole wheat flour

½ cup ground flax

1 cup all purpose flour

¾ cup low fat milk

1/3 cup agave nectar

¼ cup honey

1 egg

½ tsp vanilla extract

1 tsp baking powder

1 dash of salt

1 Tbs ground cinnamon

1/3 cup plain low fat Greek yogurt

1/3 cup dark chocolate chips (at least 60% cacoa)

1 cup frozen raspberries, thawed  

½ cup D’ Naturals Chocolate Cake Batter Fluffbutter

2 Tbs sprinkles (optional)


Preheat oven to 350 F. In a large bowl, mix together flour and flax to blend evenly. Add in baking powder, cinnamon, and salt and blend. In a separate bowl, beat the egg and add in honey, yogurt, and agave and blend until smooth. Pour liquid ingredients into dry ingredients. Stir together while slowly pouring in milk to thin batter. Add in chocolate chips and blend evenly. Lightly grease a muffin tin and place 2 tsp of batter into each muffin cup. Next, lay 2-3 raspberries on top of batter. Pour remaining batter on top of raspberries to create a “raspberry filling” in the muffin. Then, top off each muffin with 1-2 raspberries. Place in oven for 15-20 minutes or until a toothpick comes out clean. Allow muffins to cool, then top with chocolate fluffbutter and sprinkles. Enjoy!

Makes 24 servings

Nutrition Facts (per serving): **analysis includes sprinkles

Calories 135 Carbohydrates 20g Fiber 2.5 gm Protein 5 gm Fat 4gm


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