Chocolate Quinoa Cupcakes: A Super Way to Incorporate a Superfood
Craving something sweet without the extra (delicious) calories? Try incorporating the magic of quinoa into your diet! A variation of rice, quinoa has been proven to have many health benefits, such as high amounts of fiber, protein, and antioxidants. And for you gluten free eaters, this grain is perfect for you as well! I have long been eating this rice in meals with chickpeas and peppers or on salads. But recently, I was curious as to its other ways of being eaten. Being a chocolate fanatic, I immediately wanted to test it out in a dessert. Mid- google search, I stumbled upon www.makingthymeforgoodhealth and found the perfect recipe to test out: chocolate quinoa cupcakes! Despite varying the ingredients slightly from the original and doubling the recipe, the cupcakes were a success! I found the texture to be slightly grainier than normal, flour-based cupcakes; however, the taste was outstanding (made even better by chocolate cream cheese frosting). Check out the recipe below, and healthy indulgences await you!
Yields: 24 (depending on how big your cupcake pans are)
- 2 cups cooked quinoa (Keep in mind, quinoa expands when cooked! 1 cup uncooked quinoa will easily yield 2 cups of cooked, plus a little extra for salads or anything – literally anything—else)
- 6 tablespoons unsweetened vanilla almond milk
- 4 eggs
- 8 tablespoons or 1 stick butter, melted and set aside to cool (sub vegan butter)
- 2 teaspoons vanilla extract
- 1 cup cocoa powder
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup sugar (sub organic cane sugar or coconut sugar)
- ½ teaspoon salt
- 8 tablespoons or 1 stick butter
- 8 oz or 1 package of cream cheese
- 3 cups powdered sugar
- ½ cup cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Preheat the oven to 350º F and line the cupcake tins
- Using a sifter, combine the dry ingredients (cocoa powder, baking soda, baking powder, sugar, salt) in a large bowl and set aside.
- Cook the quinoa (2 cups of water for every 1 cup of uncooked quinoa) by heating the water and quinoa until boiling. Reduce the heat to simmer for around 15 minutes, or until the water has been mostly absorbed. Drain excess water and fluff lightly with a fork.
- Combine the quinoa with the eggs, almond milk, vanilla extract, and melted butter in a food processor or blender on high for 1-2 minutes or until the mixture is smooth.
- Pour the wet ingredients into the bowl containing the dry ingredients. Fold with a spatula. Make sure both mixtures are fully combined (scrape down the sides of the bowl) and the batter is smooth.
- Using an ice cream scooper or cookie dough scooper, scoop the batter into the cupcake liners.
- Bake for around 30 minutes, or until a toothpick can be placed in the cupcake and come out clean. Allow the cupcakes to cool.
- Use an electric mixer to combine the cream cheese and butter until creamy (about 3 minutes).
- Sift the powdered sugar, cocoa powder, and salt into the butter- cream cheese mixture. Slowly mix, gradually adding speed, until the mixture is smooth (about 1 minute).
- Add the vanilla extract and beat on high for around 1 minute or until smooth.
Let the cupcakes cool for one or two hours, and put the frosting into a piping bag. Pipe the frosting onto the cupcakes. Lightly sift powdered sugar on top for additional flavor and display.