A couple weeks ago I was reminded of these absolutely yummy cupcakes Jack and I enjoyed at a birthday party last year. Harrison’s 3rd birthday opened my eyes to the most delicious chocolate cupcakes made with quinoa…I couldn’t believe it! Thanks Andree & Jason.
I recently requested the recipe for a friend and thought, man, this is just too good to not share with everyone.
From one blogger, out through another, check out BEST EVER QUINOA CHOCOLATE CUPCAKES by Cake on the Brain.
BEST EVER QUINOA CHOCOLATE CUPCAKES
adapted from Quinoa 365: The Everyday Superfood
Makes 12 large scrumptious cupcakes
- 2 cups cooked quinoa, cold (see note below for instructions to cook quinoa)
- 1/3 cup milk
- 4 large eggs
- 1 tsp pure vanilla extract
- 3/4 cups butter, melted and cooled
- 1 1/2 cups organic cane sugar
- 1 cup unsweetened cocoa powder
- 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.
- Preheat the oven to 350 degrees F. Line the muffin tin with the 12 large-sized cupcake liners.
- 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.
- Dump in the sugar, cocoa, baking powder, baking soda and salt into the Vitamix. Blend well to combine.
- 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!)
- Bake in the centre of the oven for approximately 30 minutes.
- Test the cupcakes for doneness with a toothpick or cake tester.
- Allow to cool for 5 minutes. Remove from the pan and allow the cupcakes to cool completely on a rack.
- Frost if desired with Swiss Meringue Buttercream using a 1M Wilton tip. Decorate with the chocolate lace hearts (see post above for the easy method I used). Bling it up with dragees if desired.
- Cupcakes can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month. But I don’t think they’ll last that long.
Note: 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.
Rice Cooker Method: Cook rinsed quinoa as you would rice, following manufacturer’s instructions and the indicator lines for appropriate water levels. I made 1 cup quinoa and found it had enough leftovers to make another dish.