Easy Chocolate Quinoa Cupcakes + One Ingredient Frosting (vegan, GF, DF, refined-sugar-free)
I have to confess, I am a collector. Some people collect stamps, coins, antiques.
I have a quilter friend who has amassed more colorful fabrics then she will ever use in her lifetime.
I, however, collect flours.
I have almond flour, hazelnut flour, oat flour, chickpea flour, as well as many many more.
But the one I am featuring today is one of my favorites for it’s incredible nutritional value.
That is, Quinoa Flour.
Quinoa, in case you need me to tell you, is super healthy: gluten-free, but also an incredible source of protein that doesn’t fluctuate with form. That means you can eat quinoa raw, baked, made into flour and it still retains all nutritional value. Quinoa is rich in fiber, minerals, antioxidants and especially high in protein – providing all nine essential amino acids. Some evidence shows eating it daily may improve your blood sugar and cholesterol levels and even help with weight control. Some say quinoa is one of the most nutritious foods on earth.
So when I read one fine day this year that quinoa flour existed, I was intrigued.
Who knew it could be made into a flour? I had to have it.
So, of course, who would I turn to find a type of healthy flour? Any flour?
Our friends Bob’s Red Mill, of course!
But what kind of recipe, I wondered? With holiday’s approaching, cupcakes instantly popped into mind.
And, given this is me, simple and easy also popped into mind, haha.
Well, I wanted the cake to be super fluffy to do the quinoa flour justice so allowed my ingredient list to go beyond my preferred single-digits. And kept the frosting to an ingredient list of one!
And, also since the holidays are approaching, I knew I’d want the cupcakes to be festive.
I decided a super easy frosting would allow me a choice of sprinkles. I did these up for Halloween, and we actually made dozens, ready to bring to our neighborhood trick-or-treat party. And my fellow Mom’s are absolutely overjoyed at the news that my cupcakes contain quinoa!!
And of course the sprinkles can be changed of course to any holiday theme! I hope you enjoy my healthy delicious quinoa cupcakes and super easy frosting.
Easy Chocolate Quinoa Cupcakes + One-Ingredient Frosting (vegan, GF, DF, refined-sugar-free)
Makes 1 dozen mini cupcakes or 6 regular sized cupcakes
Headed for a saucepan
- 1/3 cup plant milk
- 1/4 cup coconut oil
- 1/4 cup cacao powder
Collect in a large mixing bowl
Added to large mixing bowl last
- 2 tbsp unsweetened apple sauce (or plant yogurt)
- 1 tsp vanilla
- 1 flaxseed egg
- 2 3.5oz dark chocolate bar
Preheat the oven to 350 degree.
Line a 12-cup mini cupcake pan with paper liners.
Make Flax eggs - stir 1 tbsp of ground flax into 3 tbsp of water and let sit for 5 minutes
Make the cupcakes
Set milk in a sauce pan and boil. Turn off heat, stir in coconut oil until dissolved. Whisk in cacao powder. Set aside to cool.
- Pour quinoa flour, sugar, baking soda, baking powder, and salt into a large sifter over a large bowl. Stir up the flours and other ingredients within the sifter until combined. Then shake the sifter contents over a large bowl until most of it is in the bowl - this helps thoroughly combine the powders. If some is left over in the sifter, just pour it into the large bowl and give it all one last stir with a spoon.
- Get a hand-mixer ready, and pour into the flour mixture the flax egg, apple sauce, vanilla and cooled cacao mixture. Beat until a batter looks well combined. Try not to over mix.
Spoon the batter into each cupcake well, and tap to level off the batter.
- Bake 15-18 minutes or until a toothpick comes out clean. Cool in pan while you melt chocolate for frosting.
Make Simple Frosting
- In a pyrex measuring cup, melt the chocolate bars either in a microwave in 60 second intervals, or by sitting the pyrex measuring cup in a boiling water bath, taking care to not allow a single drop of water touch the chocolate.
- Dip each cooled cupcake into the melted chocolate by hand. Twirl as you raise the cupcake to release the chocolate.
Set the cupcake on a pan, and pour sprinkles right away before chocolate hardens!
Thank you Bob’s Red Mill for sponsoring this post. The recipe, ideas, content and opinions expressed here are all my own. I do recommend you try Bob’s Red Mill products, you will be so inspired by all their healthy unique products!