Try this chocolate cupcake recipe which sneaks in some wholegrain rye flour
1 cup sugar
1/2 cup plain flour
1/2 cup wholegrain rye flour
1 tablespoon cocoa
125 g melted butter
Preheat oven to 200°C.
Separate the eggs and whip the egg whites stiff with an electric mixer. Add the sugar gradually and continue beating until the sugar is dissolved. Then mix the egg yolks and melted butter in the battler. Sieve the flour and cocoa over the batter and fold it in very gently so you do not deflate the battler.
Spoon mixture into liners until each case is one third full. Bake for 15-20 minutes.