Emily Vaartstra | Crumbs
Quinoa is a food product that’s becoming more and more popular in America. The Food and Agricultural Organization even declared 2013 the “International Year of the Quinoa.” Not only does this grain have a high nutritional value, there are many recipes quinoa can be used in and it is a gluten-free product.
When people think of quinoa, they usually don’t think about eating it in their dessert, but this quinoa chocolate cupcake recipe tastes better than regular flour cupcakes and indeed it’s healthier.
- ½ cup dried quinoa is equal to 2 cups cooked quinoa
- 1/3 cup of milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup butter, melted and cooled
- 1 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Make your own preferred frosting or pour 2 ¼ cups simmered heavy whipping cream over 1 ¼ cups semisweet chocolate chips, let it sit for five minutes, and whisk until smooth.
- Preheat the oven to 350 degree F.
- Place paper muffin liners inside a muffin tin.
- Mix milk, eggs and vanilla in a food processor.
- Add cooked quinoa and butter, blend well until smooth.
- In a large bowl, whisk sugar, with cocoa, baking powder, baking soda and salt.
- Add the mixture from the food processor and mix with a whisk.
- Divide the batter into the paper muffin liners about 3/4ths full.
- Bake for 25-28 minutes (use a toothpick to check if they’re completely baked).
- Spread frosting over the cupcakes.