Chocolate Quinoa Cupcakes

If I am making a cupcake batch, it has to be healthy- and worth it.

I originally found this recipe on Cake on the Brain's site, and adapted it to suit my ingredient preferences. I substituted a few things here and there to create a healthier version and came up with something really flavorful I can totally live with and am excited to share. 

They came out fluffy, soft, rich and didn't even need frosting, but you can certainly frost with your favorite. Here's my recipe:

BEST EVER QUINOA CHOCOLATE CUPCAKES Version 2.0 

Originally adapted from Quinoa 365:  The Everyday Superfood

Makes 12 large scrumptious cupcakes

  • 2 cups cooked quinoa, cold  *for cooking notes, see below*
  • 1/3 cup almond or coconut milk
  • 4 large organic antibiotic free eggs
  • 1 tsp pure vanilla extract
  • 3/4 cups ghee or coconut oil
  • 1 1/2 cups organic coconut sugar
  • 1 cup unsweetened raw cocoa powder, or a chocolate protein powder of your choice *if substituting for a protein powder, use only 1 cup of sugar since these powders are always sweetened already
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

*1 muffin tin (large cups, large cupcake liners) with 12 wells.

  1. Preheat the oven to 350 degrees F.  Line the muffin tin with the 12 large-sized cupcake liners.  
  2. In a Vitamix, Blender of Food Processor, combine:  milk, eggs, vanilla.  Blend until combined.  Add 2 cups of cold cooked quinoa and the melted butter and continue to blend until smooth.
  3. Dump in the sugar, cocoa, baking powder, baking soda and salt into the Vitamix.  Blend well to combine.  
  4. Pour from the blender directly into the cupcake liners, evenly distributing the cupcake batter between the 12 liners.  Gently tap the tin on the counter to ensure there are no air bubbles.  Smooth the tops with a small spatula (or your finger!)
  5. Bake in the centre of the oven for approximately 30 minutes.
  6. Test the cupcakes for doneness with a toothpick or cake tester.
  7. Allow to cool for 5 minutes.  Remove from the pan and allow the cupcakes to cool completely on a rack.
  8. Frost if desired but it won't be necessary!
  9. Cupcakes can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month.  But Cake on the Brain doesn't think they will last that long..they certainly didn't for me! 

*Quinoa cooking notes: Bring 2/3 cup raw, rinsed white or golden quinoa to boil in a heavy saucepan with 1 1/3 cups water.  Cover, reduce to simmer and cook for 10 minutes.  Turn off heat and leave covered saucepan on burner for another 10 minutes.  Fluff with fork and allow the Quinoa to cool.

ENJOY!

B O D YHelen MagnaniProtein, Cooking, CupcakesComment