Delicious deeply chocolate protein cupcakes with a higher protein and fiber level then most because of the addition of quinoa flour. Frosted with a simple one-ingredient frosting. Vegan, dairy-free, with gluten-free option. Super powerful quinoa flour is the next new trend in super flours..
Chocolate Protein Cupcakes
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.
And in fact, my collection tendencies are right on trend apparently. This week Whole Foods released their predictions for 2020 and one is that alternative flours are going to take center stage this coming year!
And the one I am featuring today is one of my favorites for it’s incredible nutritional value.
That is, Quinoa Flour.
The Case For 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.
And that value is quite high. Quinoa is rich in fiber, calcium, iron, 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 and I had to try it.
But what kind of recipe, I wondered? With Halloween approaching, cupcakes instantly popped into mind. Haha, not candy, go figure.
Anyway, I took my traditional chocolate cupcake recipe and simply converted the flour to quinoa. Converting any cake recipe that uses all-purpose flour is fairly easy, just substitute 1/2 with quinoa flour. And presto, your cupcake is now richer in protein, calcium, fiber and iron.
How To Make These Chocolate Protein Cupcakes
Making these cupcakes is quite easy, just combine the dry ingredients with the wet, bake and frost.
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. So all I did was melt a chocolate bar and dip each cupcake.
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!!
The sprinkles can be changed of course to any holiday theme! I hope you enjoy my healthy delicious quinoa cupcakes and super easy frosting.
Make It As A Perfect Chocolate Mini Sheet Cake
Prefer a small cake over cupcakes? Pour the batter into a 6-inch square pan (or an 8-inch by 4-inch loaf pan), lined with parchment and bake at 350 F for 30 minutes or until tester comes out clean. I frosted this one with my vanilla cream cheese frosting in my new book, to be launched next Tuesday, but if you want a peek at it on Amazon, here it is!
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Chocolate Protein Cupcakes + One-Ingredient Frosting
Delicious deeply chocolate cupcake with a higher protein and fiber level then most because of the addition of quinoa flour. Frosted with a simple one-ingredient frosting. Vegan, dairy-free, with gluten-free option. Super powerful quinoa flour is the next new trend in super flours.
- 1/3 cup light olive oil
- 2 tbsp unsweetened apple sauce
- 1 tsp vanilla
- 1 tbsp apple cider vinegar
- 2 3.5oz dark chocolate bar
Preheat the oven to 350 degree.
Line a cupcake pan with paper liners - this recipe can make either 24 mini cupcakes or 12 large cupcakes
Make the cupcakes
Set milk in a sauce pan and boil. Turn off heat, stir in olive oil until dissolved. Whisk in cacao powder. Set aside to cool.
Into a large mixing bowl, put the flours, sugars, cacao powder, baking soda, and salt. Stir with a wisk until all combined. You can sift as well if you don't mind the extra step.
Add to the dry mix the wet ingredients. Use a hand-mixer to combine into a smooth batter. Try not to over mix.
Spoon the batter into each cupcake well, and tap to level off the batter.
Bake 22-24 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!
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.