These chocolate quinoa cupcakes have no flour and are super yummy! Gluten-free eating never tasted so delicious with these easy to make chocolate quinoa cupcakes. Let's go!
When you first go gluten-free, it's hard because there's SO MANY foods you have to give up😢
File "regular cupcakes" under foods you have to say buh-bye to.
But don't worry! 'Cause cupcakes can still be in your life.
You just need gluten-free cupcakes!
And for this recipe, you don't even need gluten-free flour🚫
That's where the quinoa comes in😄
Jump to:
- 🙋♀️Why you'll love these quinoa chocolate cupcakes
- 🙋♀️Um, what does a cupcake made from quinoa taste like?
- 🥣Ingredients for quinoa cupcakes
- 🔪How to make chocolate quinoa cupcakes
- 🔄Substitutions
- 🥶Storage and Freezing
- ⏲️Make ahead tip
- Top Tip
- How to make your favorite recipes gluten free!
- 🙋♀️More recipes with quinoa
- 📖 Recipe
- 💬 Comments
🙋♀️Why you'll love these quinoa chocolate cupcakes
When you have chocolate, gluten-free and flour-free cupcake that actually taste amazing, it's reason to celebrate🥳
These quinoa cupcakes are also perfect to have in your freezer for when you need a gluten-free dessert on demand.
Say you're hosting some friends and you need a quick gluten-free dessert: bam! They'll be ready and waitin'.
Another cool thing about these quinoa cupcakes is well, they're packed with quinoa.
Quinoa is a naturally gluten-free grain (ok technically quinoa is a seed but we won't get into that right now).
When you first go gluten-free, quinoa has GOT to be on your radar.
You can make so many yummy things with quinoa: like salads with fruit and quinoa, quinoa in a healthy soup and even quinoa flake muffins!
🙋♀️Um, what does a cupcake made from quinoa taste like?
Well, you probably guessed it: cupcakes made with quinoa DO kinda have a quinoa flavor to them.
So if you absolutely hate quinoa, you might not be able to get on board with these cupcakes.
(My 9 year old wasn't too thrilled with them, to be honest).
But if you eat quinoa as part of your gluten-free diet - and you love chocolate - I'll think you'll love these!
🥣Ingredients for quinoa cupcakes
- Cooked quinoa
- Greek yogurt
- Maple syrup
- Eggs
- Olive oil
- Vanilla extract
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Chocolate icing
- Pistachios (optional for topping)
🔪How to make chocolate quinoa cupcakes
In a medium bowl, whisk together the cocoa powder, baking powder, baking soda and salt until smooth. Set aside.
Add the Greek yogurt, maple syrup, eggs, oil and vanilla to a large mixing bowl. Using a hand blender, blend until combined.
Add ¼ cup of the cooked quinoa and blend until mostly smooth. Repeat adding ¼ cup quinoa, pureeing each time until all the quinoa has been added.
Add the dry ingredients to the large bowl with the quinoa. Stir just until blended. Then divide batter between the cupcake pan.
🔄Substitutions
- Instead of Greek yogurt you can use sour cream
- No maple syrup? No problem - you can sub-in liquid honey instead
- Change up the topping on the chocolate icing - try pistachios, roasted and salted almonds or cashews for a salty crunch on top
🥶Storage and Freezing
These chocolate quinoa cupcakes freeze beautifully.
Just wrap in parchment paper and place in an air-tight container.
Freeze for up to 3 months.
⏲️Make ahead tip
Since you're using cooked quinoa in these cupcakes, you can cook the quinoa ahead of time.
Top Tip
When you're making most gluten-free baking recipes, I recommend letting the mixed batter sit for about 10 minutes before baking.
This helps the ingredients activate and do their job (ie, give as much LIFT as possible to the cupcakes.)
New to gluten-free?
How to make your favorite recipes gluten free!
Check out how to adjust your favorite recipes to gluten free.
🙋♀️More recipes with quinoa
You made the quinoa for these cupcakes so why not make some more recipes with quinoa?
Hope you love these chocolate quinoa cupcakes like we do!
~April
📖 Recipe
Ingredients
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ⅔ cup Greek yogurt 2% or 0%
- ⅓ cup pure maple syrup
- 2 eggs
- 2 tablespoon olive oil
- 1 teaspoon pure vanilla extract
- 1 ¼ cup quinoa, cooked
- Chocolate icing gluten-free
- Pistachios, roasted and salted for topping (optional)
Instructions
- Preheat oven to 350F. Line a 12 cup muffin pan with silicone or paper cupcake liners.
- In a medium bowl, whisk together the cocoa powder, baking powder, baking soda and salt until smooth. Set aside.
- Add the Greek yogurt, maple syrup, eggs, oil and vanilla to a large mixing bowl. Using a hand blender, blend until combined. Add ¼ cup of the quinoa and blend until mostly smooth. Repeat adding ¼ cup quinoa, pureeing each time until all the quinoa has been added.
- Add the dry ingredients to the large bowl with the quinoa. Stir just until blended.
- Let the cupcake batter sit for 10 minutes (this is important!)
- Then divide batter between the cupcake pan. Bake for 19 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Set aside to cool.
- Top cupcakes with gluten-free chocolate icing and enjoy. Sprinkle with chopped pistachios if you want!
Chrystal Keogh says
These were so good!! Just came on here to get the recipe and going to make them tomorrow ????
April Saunders says
Awesome! So glad you liked them Chrystal 🙂
Juanita says
These are really good. The icing actually comes together nice. You can make a really pretty cupcake with this recipe.