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Chocolate Quinoa Cupcakes

Family Favorite - Feeding our calm

Prep Time: 15 min

Baking Time: 28-30 min

Servings: 20 Cupcakes

INGREDIENTS:

Chocolate Quinoa Cupcakes - feeding Our
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2 cups cooked quinoa, cold (see note below for instructions to cook quinoa)

1/3 cup milk (I use goat or cashew milk)

4 large eggs

1 tsp pure vanilla extract

3/4 cups butter, melted and cooled

1 1/2 cups organic cane sugar (substitute 1 cup pureed banana with a few drops water for 1 c sugar)

1 cup unsweetened cocoa powder

3/8 tsp cream of tartar

1 1/4 tsp baking soda

1/2 tsp salt

Optional: 1/2 cup mini chocolate chips

 

Optional Cream Cheese Filling

Try 1.5 times

1 package (8 ounces) cream cheese, softened

1/2 cups sugar OR 3/8 cup maple syrup

1 egg

1/4 teaspoon salt

1 cup (6 ounces) semisweet chocolate chips

 

Optional Chocolate Cream Cheese Frosting

1/2 cup 1 stick unsalted butter softened (113g)

8 oz cream cheese softened brick-style, not spreadable (226g)

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups powdered sugar* 440g

1/2 cup natural cocoa powder 65g

Chocolate Quinoa Cupcakes - feeding Our

Instructions for chocolate cupcake batter:
1) Preheat the oven to 350 degrees F.
2) Line the muffin tin with the 16-18 large-sized cupcake liners.
3) In a food processor or blender, combine: milk, eggs, vanilla. Blend until combined. Thermomix 20 seconds/speed 3
4) Add 2 cups of cold cooked quinoa and the melted butter and continue to blend until smooth. Thermomix 30 seconds/speed 5
5) Dump in the sugar, cocoa, cream of tartar, baking soda and salt into the food processor. Blend well to combine. Thermomix 30 seconds/speed 3
6) Scrape sides of bowl and then mix again. Thermomix 30 seconds/speed 5
7) Optional: For cupcakes that will be frosted, you can fold in mini-chocolate chips. Thermomix: 20 seconds/reverse/speed 3
8) Pour from the blender directly into the cupcake liners. For cupcakes that will be frosted, distribute the cupcake batter between the 16-18 liners. If you are going to use the optional cream cheese filling, divide the batter evenly between 24 cupcake liners.
9) Optional: Drop one spoonful of cream cheese mixture into the middle of each cupcake.
10) Bake in the center of the oven for approximately 28-30 minutes. Test the cupcakes for doneness with a toothpick. Allow to cool for 5 minutes.
11) Remove from the pan and allow the cupcakes to cool completely on a rack.
12) Frost with chocolate cream cheese frosting after cupcakes have completely cooled.
13) Cupcakes can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month. But I don't think they'll last that long.

Optional Ingredients for Cream Cheese Filling
1 package (8 ounces) cream cheese, softened
1/2 cups sugar OR 3/8 cup maple syrup
1 egg
1/2 teaspoon salt, divided
1 cup (6 ounces) semisweet chocolate chips

Instructions for Cream Cheese Filling
1) Add ingredients for the cream cheese filling into your mixer. Mix for 30 seconds/speed 4.
2) Scrape sides of mixing bowl with a spatula and then mix for 20 more seconds/ speed 4.
3) Add chocolate chips and mix on reverse/15 seconds/speed 2.
4) Drop one spoonful of cream cheese mixture into the middle of each cupcake.

Optional Instructions for Chocolate Cream Cheese Frosting:
1) Combine the butter and cream cheese in mixing bowl and, using an electric mixer or a stand mixer to beat until creamy, well-combined, and lump-free. With a Thermomix 20 seconds/speed 5
2) Add vanilla extract and salt and stir well to combine. With a Thermomix add the butterfly whisk and mix for 30 seconds/ speed 4.
3) With mixer on low, gradually add powdered sugar until completely combined. Thermomix 1 minute/speed 3
4) Add cocoa powder and beat until well-incorporated into the frosting -- be sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined. Thermomix 30 seconds/speed 4. Scrape the sides of the bowl and repeat 30 seconds/speed 4.
5) Frost completely cooled cake or cupcakes.

TO COOK THE QUINOA:
Bring 2/3 cup raw, rinsed white or golden quinoa to boil in a heavy saucepan with 1 1/3 cups water. Cover, reduce to simmer and cook for 15 minutes. Turn off heat and leave covered saucepan on burner for another 5 minutes. Fluff with fork and allow the Quinoa to cool.

 

Chocolate Quinoa Cupcakes - feeding Our
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