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!
Notes
Yield 11 cupcakes.
Freeze cupcakes before icing up to 3 months in an air-tight container.
Recipe adapted from The Quinoa Revolution Cookbook version.
To cook the quinoa for the cupcakes, in medium saucepan, bring 2 cups of water to a boil. Add 1 ¼ cup of quinoa. Reduce to a low, cover and cook for 15 minutes. Remove from the heat and let sit so all the water absorbs.
Before using quinoa in these cupcakes, make sure the quinoa is very fluffy with no excess water in it.
Use extra quinoa in a salad or save for another meal.
Nutrition information is approximate and for 1 cupcake without icing:
Nutrition Facts
Quinoa Chocolate Cupcakes with Chocolate Icing
Amount per Serving
Calories
100
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.004
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
30
mg
10
%
Sodium
318
mg
14
%
Potassium
127
mg
4
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
45
IU
1
%
Calcium
57
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
100
Nutrition Facts