If you have never tried chocolate and quinoa together, I am telling you that you must! You will not be sorry. These are really great if you have friends and family who are gluten free, dairy free, and nut free or just want to eat healthier.
I used these Culinary Parchment Lotus Cups and placed them in my muffin tins. With this recipe I baked 11 cupcakes. I wanted them nice and large, but obviously this recipe would make an even dozen. You know me and photos.. I purchased these cupcake liners at my local King Soopers, you may also purchase them on Amazon https://amzn.to/3ler0dh
It is really important to refrigerate your canned coconut milk ahead of time. It needs to be the full fat type! By refrigerating the coconut milk will separate leaving a layer of thick cream on the top. You will remove the can from the refrigerator, do not shake, do not turn upside down. You will open the can and remove the thick cream only. This is for the frosting for the cupcakes.
Special Tools: blender, parchment papers, muffin tin
- red or multi colored quinoa
- refrigerated coconut milk ( so delicious, silk, califia)
- canned full fat coconut milk (buy an extra one)
- vegan butter
- coconut oil
- coconut sugar
- cacao powder
- baking soda
- baking powder
- chocolate chips
Chocolate Quinoa Cupcakes
Gluten Free – Dairy Free – Nut Free – Cupcakes that really are so damn good!
2 cups cooked quinoa
1/3 cup unsweetened coconut milk (so delicious, silk, califia)
1 teaspoon vanilla extract
1/2 cup vegan butter melted
1/4 cup coconut oil melted
1 cup coconut sugar
1 cup cacao powder
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
pinch of salt
1 can full fat coconut milk (refrigerated over night or several hours)
10 ounces semi sweet chocolate chips
Preheat oven to 350* line muffin tins with parchment cups, give a spray with oil.
In a blender combine eggs, coconut milk (not the canned one) vanilla. Blend for 30 or 40 seconds. Add the cooked and cooled quinoa, with the melted vegan butter and coconut oil. Blend until smooth. In a small bowl combine the cacao, sugar, baking powder, soda and salt, give a stir. Add the dry ingredients into the blender and blend for a minute until well combined. You may need to use a spatula to scrape down the sides of the blender and give another few pulses. Pour into the prepare muffin tin. Bake at 350* for 18 – 20 minutes until set.
Open the coconut milk from the refrigerator, do not shake or turn upside down please! Scoop out the solid part that is at the top of the can. Place in a medium size sauce pan, add the chocolate chips and over a low heat melt the chocolate. Stir until chocolate is melted and coconut milk is well combined. Whisk until smooth. Place in a bowl and let cool on the counter 15 – 20 minutes and then cover and place in the refrigerator. Allow to fully cool and thicken in the refrigerator a few hours.
Remove the chocolate icing from the refrigerator, and using a hand mixer or kitchen aid with whisk attachment. Beat on high for a minute until light a fluffy. I usually have an extra can of the coconut milk in the refrigerator, I will open and add a few spoonfuls of the separated coconut cream at the top of the can into the frosting, just to make the color a little lighter then the cup cake. Thats just me, you do not have to do this.
Place the frosting into a heavy duty zip lock bag, snip the tip and pipe the frosting onto the cupcake. If you have decorative sprinkles to use, sprinkle at this time. Refrigerate until ready to serve. The frosting will get melty if left out at room temperature.
For those of you who took my tiramisu class and purchased the coffee extract. I put 1 teaspoon of coffee extract in the cake and the frosting. Really Great!
You could also add the zest of one orange into the cake batter….. and a little zest into the frosting.