Gluten Free Quinoa Chocolate Cupcakes

What the heck right? I know, quinoa in a cupcake kinda blew my mind too. The thing is you don’t even notice in one bit. It’s so rich and decadent like a brownie you think you’re eating the most unhealthy thing ever.. But you’re not. These cupcakes are a recipe courtesy to my school George Brown College with a few slight modifications. I didn’t like the ganache so I’m not going to put a recipe for it, I’ll just let you guys make your own. Enjoy these protein packed decadent cupcakes!!

Ingredients (makes 18):

  • 130g quinoa
  • 320g water
  • 175g unsalted butter
  • 90g almond milk
  • 4 eggs
  • 10g vanilla
  • 5g salt
  • 225g sugar
  • 110g cocoa powder
  • 7g baking powder
  • 3g baking soda 


  1. Preheat oven to 350 and line 2 cupcake tins with paper liners. 
  2. In small saucepan, combine quinoa and water and cover simmering over low heat. You wanna over cook the quinoa so it’s a mush. 
  3. Take quinoa off burner and stir in butter until melted. Let sit to cool. 
  4. Once cool, food process all ingredients except milk for about 5 minutes. Once smooth add milk and process more. If it’s lumpy, strain and blend what’s left in strainer and continue process. 
  5. Place in muffin tins and bake for 20-25 minutes, until risen and has slight cracks in the top. 
  6. Let cool completely before icing. 

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