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.
Cuisine: vegan, dairy-free
Keyword: alternative flours, chocolate cupcakes, flour power, protein cupcakes, quinoa baking, vegan cupcakes
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!Enjoy!