I mean, I love some of the beautiful (and edible) artwork that can be made on a cupcake (you should have seen some of the beauties at our work morning tea the other day… a polar bear on a cupcake? Just awesome). I love the convenience of single servings. But to eat? Give me a muffin any day!
It could be because I just never had the right cupcakes, but whatever it was, I’ve been disenchanted by the whole idea until now. I saw this recipe for quinoa chocolate cupcakes and they sounded amazing.
The recipe claimed they were the best ever chocolate cupcakes and that they were moist, rich and very forgiving. So not only did the recipe seem to solve the issues I normally have with cupcakes, but they seemed fool-proof. Even better.
And these cupcakes sure delivered. Imagine a moist, rich, dark, lightly sweetened, ball of chocolate-y goodness. Like a mud-cake in cupcake form. That’s these cupcakes. The recipe is gluten-free, egg-free, refined sugar-free and can be dairy-free and vegan. They are also choc-full (pun intended) of protein courtesy of the quinoa and antioxidants from the cacao powder. My sister loved these so much she will be making them for her next work morning tea. I think I loved them so much I don’t know if I could share…
Crazy moist chocolate cupcakes
Makes 24 cupcakes, Adapted from Groovy Foody (adapted from Patricia Green and Carolyn Hemming)
2/3 cup white quinoa cooked with 1 1/3 cup water (~2 cups cooked)
1/3 cup milk of choice (I used dairy, but any would work well)
2/3 cup oil (I used olive oil, but melted coconut oil or butter would work)
1 cup honey (or maple syrup, or a mix)
2 tsp vanilla essence
1/2 tsp salt
4 tbsp chia seed mixed with 12 tbsp water to form a gel (or 4 eggs or other egg replacement)
1 cup cacao powder
1/2 tsp baking soda
1 1/2 tsp baking powder
Cook quinoa with water until boiling, then reduce heat and simmer 10mins. Cool completely. Mix all wet ingredients in a blender or food processor. Add the cooked quinoa. Blend. Mix the powders/dry ingredients together and mix well with wetbatter. Put into greased or lined patty pans making sure to smooth the tops here (they won’t flatten out while cooking so make sure you get them smooth here… I didn’t!). Cook 15-20 mins at 175ᵒC/ 350ᵒF. Cool completely. Enjoy their rich chocolate fudginess! Or, take them to work and make everyone else jealous.
Notes and suggestions: While definately not needed (these are delicious on their own), you could try with some choc chunks added, or with a chocolate buttercream or some coconut cream icing. You could serve then warm like a mini pudding with some double cream.
What’s the best decorated cupcake you’ve ever seen? What is your favourite cupcake flavour?