You want to know something weird about me? I don’t like cake. I know, it is shocking. Really, though, it’s the frosting I don’t like. When I was a small child, my mom let me eat the leftover frosting from a birthday cake she had made. She warned me not to eat too much, but I was a kid with a tube of homemade frosting. As you can imagine, I ate too much and proceeded to get fantastically ill. Ever since that day, I don’t do frosting. And since most cake I’ve tried is disappointment covered by overly sweet frosting, I just don’t do cake.
Until now. Enter, Dark Chocolate Quinoa Cupcakes. One bite, and my life changed forever. I became a cupcake girl again. These bad boys are rich, moist, and decadent–like the heavenly offspring of a brownie and a chocolate muffin. The best part is each cupcake packs as much protein as an egg and all 9 essential amino acids, thanks to the quinoa. They are also naturally gluten-free, free of refined sugars and oils, and definitely don’t taste like it!
But I can hear your skeptic thoughts with my Jedi mind powers. Quinoa? Really? She expects me to believe that quinoa is good in cupcakes? I DARE you to try this recipe and not eat the whole batch. Shane was just as skeptic when I told him of my plans. But after first licking the batter off every utensil and devouring his first cupcake WHOLE (I’m not kidding), he declared that my quinoa cupcakes were the BEST HE’S EVER EATEN.
My Dark Chocolate Quinoa cupcakes come together in a flash and are the perfect treat for, say, exam week in grad school. Yes, friends, it’s no coincidence that I made a batch for myself last night. I need some extra oomph to keep me going this week, and these cupcakes deliver on the chocolate and nutrition front.
They are so moist that they don’t need any frosting. However, if you absolutely need frosting on your cupcakes, I’m including my famous avocado fudge frosting that can be made in the same blender.
2 cups cooked quinoa (measured 2/3 cup uncooked)
1/3 cup milk
3/4 cup coconut oil
1 tsp vanilla
1 ½ cups Sucanat (or any other granulated sweetener you prefer)
1 cup cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Heat oven to 350 degrees. Blend milk, eggs, and vanilla in a blender/food processor. Add coconut oil. Blend, then add sugar, salt, baking powder, and baking soda. Blend, then add cocoa. Blend again, then add the quinoa. BLEND, adding more milk if needed.
Pour batter into muffin tins. Lick the spatula. Depending on your self-control, this recipe can make 6-12 cupcakes.
Bake for 30 minutes.
While the cupcakes are baking, make the frosting (if desired)!
Avocado Fudge Frosting (Optional):
2 ripe avocados, halved and pitted
½ cup cocoa powder
½ cup maple syrup
2 Tbsp melted coconut oil
Few pinches salt
¼ cup organic dark chocolate chips (optional)
Put everything except the chips in the same blender/food processor. Blend. Add the chips, if using. Blend again. Once the cupcakes are cool, slather them with frosting.
A cup of strong organic coffee and a final exam (Exam optional. The coffee is not) 😉
Happy Monday, and May the Fourth be With You!