Quinoa Chocolate Cake Cupcakes (Delicious, GF!)

2 cups cooked Quinoa, cooled*

1/3 Cup unsweetened almond milk (or preferred milk)

4 large eggs

1 tsp vanilla extract

3/4 cup butter, melted

1 cup organic evaporated cane juice (or white sugar)

1 cup unsweetened Cocoa Powder (I use Hershey's)

1/2 tsp Baking Soda

1 1/2 tsp Baking Powder

1/2 tsp Salt

Chocolate Buttercream Frosting (frosts a full size, 2 layer round cake):

1/2 Cup (1 stick) Butter, at room temperature

3 Cups Powdered Sugar

1/3 Cup milk, at room temperature

1 tsp pure Vanilla Extract

1/3 Cup Semisweet Chocolate Chips




Approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight, rinse and then cook it in 1.5 Cup water by bringing the water to a boil, adding the quinoa and then reducing to a simmer. Cover and cook for 10-12 minutes. Quinoa should be soft and fluffy, you don't want any crunchy pieces in the cake!

Approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight, rinse and then cook it in 1.5 Cup water by bringing the water to a boil, adding the quinoa and then reducing to a simmer. Cover and cook for 10-12 minutes. Quinoa should be soft and fluffy, you don't want any crunchy pieces in the cake!

Preheat the oven to 350°F and then line two cupcake tins with cupcake liners, or line two round cake pans (or a 9x13” pan) with parchment paper.

In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for five to ten seconds to combine.

Add the cooked and cooled quinoa along with the melted and cooled butter, then blend until completely smooth, about thirty seconds to one minute.
Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).
Pour the wet ingredients from the blender into the bowl with the dry and mix together until well-combined.

For cupcakes: Use a small scoop and scoop about 1 heaping scoop into each cupcake liner in the muffin tin, about 1/2-1/3 full. Bake for 20 minutes, or until a toothpick inserted into one comes out mostly clean. Remove from tins and allow to cool.

For a round cake: Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.

Frosting Instructions: In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.

Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Do NOT allow ANY moisture to get into the chocolate or it will seize up and need to be thrown out. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

Cupcakes: Frost your cupcakes. You will have some frosting left over.

Layer Cake: Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
Frost the cake and refrigerate until ready to serve.

Serving Size: Makes 18-24 cupcakes or a 8-9" round 2-layer cake

Number of Servings: 24

Recipe submitted by SparkPeople user GWENHAVEN.