Servings: 24

Weight Watcher Smart Points: 10

Preparation Time: 10 Minutes

Cooking Time: 17 Minutes

Ready In: 27 Minutes


  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ cup (120ml) olive or canola oil
  • 1 8-ounce package (225 grams) cream cheese
  • 2 eggs
  • - ½ teaspoon espresso powder
  • 1 cup (240ml) milk
  • ¾ cup (98 grams) powdered sugar
  • 1 teaspoon salt
  • 1¾ cups (210 grams) whole spelt, whole wheat pastry, or whole wheat flour
  • 2 cups white (360 grams) or unrefined sugar (400 grams) OR 1 cup (320 grams) honey1
  • ¾ cup (85 grams) unsweetened cocoa powder
  • - ½ teaspoon vanilla
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water (I know that sounds like a lot but I promise you, you need 1 cup!)
  • 1 cup (240ml) whipping cream


  1. Preheat your oven to 350°F / 175°C
  2. In a large bowl, stir together the sugar (if using honey, don’t add it yet), flour, cocoa, baking powder, baking soda and salt
  3. Add eggs, milk, honey (if using), olive oil and vanilla
  4. Mix for 2 minutes on medium and then stir in the boiling water
  5. The batter will be almost as thin as water
  6. Line 24 muffins tins with liners and fill each one just a little more than halfway
  7. Bake for 14 – 17 minutes or until a toothpick comes out with some moist crumbs, but no liquid
  8. Let cool for 5 minutes in the pans, and then turn out onto a rack to cool
  9. Let cool completely before frosting.For the frosting, beat the whipping cream until stiff peaks form
  10. In a separate bowl, using the same beaters, beat the cream cheese until soft and smooth
  11. Slowly add the powdered sugar
  12. Dissolve ½ teaspoon of espresso powder in ½ teaspoon vanilla (I did this in a tablespoon)
  13. Add this to the frosting
  14. If you want more coffee flavor, keep adding ½ teaspoon espresso / vanilla until you’re happy
  15. Fold in the whipped cream
  16. When the cupcakes have completely cooled, frost the cupcakes.Store frosted cupcakes in the refrigerator for up to 5 days
  17. Unfrosted cupcakes can be stored at room temperature for up to 4 days.

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