100% Whole Wheat Chocolate Cupcakes (dairy-free with gluten-free option)

granulated sugar or raw sugar or 1 cup (320 grams) honey1

whole spelt, whole wheat flour, white whole wheat flour, all-purpose flour or 1 3/4 cups (236 grams) Bob's Red Mill 1-to-1 gluten-free baking flour

Dutch-process cocoa powder

baking powder

baking soda

salt

eggs

milk of choice (but not canned coconut milk)

olive oil (or canola oil or another neutral tasting vegetable oil that's liquid at room temp)

vanilla extract

boiling water (I know that sounds like a lot but I promise you, you need 1 cup!)

batch healthier cream cheese frosting (which is what I used on these - that recipe is enough for 4 teaspoons on each cupcake) or 2 batches vegan chocolate fudge frosting (for a dairy-free option - use 4 teaspoons of frosting per cupcakes)2