Saturday, January 26, 2013

Healthy Chocolate Cupcakes

A dear friend of mine introduced me to these fabulous cupcakes that were so moist and flavorful that were made with absolutely no flour.  They were by far the best cupcakes I have ever tasted and I just had to try the recipe for myself. 
The recipe is gluten free and low in fat!  How wonderful is that!  I made a few healthier changes that made no difference in the flavor!
 I got my Organic Quinoa from Heritage Foods from the bulk bins. Rinse before cooking.
 This is what the quinoa looks like cooked.
Unsweetened Cocoa. 
Don't skimp on the cocoa.  I also got this from Heritage foods.
The Recipe:
Makes 12 large scrumptious cupcakes
This recipe is adapted from CAKE ON THE BRAIN
  • 2 cups cooked quinoa, cold (see note below for instructions to cook quinoa)
  • 1/3 cup milk
  • 4 large eggs
  • 1 tsp pure vanilla extract
  • 3/4 cups butter, melted and cooled ( I used coconut oil instead of butter)
  • 1 1/2 cups organic cane sugar (honey is another option but honey is far sweeter than sugar so use 1/2 of what they call for in sugar)
  • 1 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt (I used Sea Salt)
*1 muffin tin (large cups, large cupcake liners) with 12 wells.
Prepare the Quinoa hours before to let cool in the fridge.  When you cook quinoa it triples so you end up with lots left over for another recipe.  The recipe calls for 2 cups of cooked quinoa, so cook 1 cup of quinoa in 1cup of water.  I add a little more water to soften the quinoa even more.  Combine quinoa and water together bring to a boil with lid on, reduce heat and simmer for 15 minutes until water is absorbed.  Remove from heat keep lid on and let sit for another 10 minutes. Put in the fridge to cool.
  1. Preheat the oven to 350 degrees F. Line the muffin tin with the 12 large-sized cupcake liners.
  2. In a Vitamix, Blender or Food Processor, combine: milk, eggs, vanilla. Blend until combined. Add 2 cups of cold cooked quinoa and the melted butter and continue to blend until smooth.
  3. Dump in the sugar, cocoa, baking powder, baking soda and salt into the Vitamix. Blend well to combine.
  4. Pour from the blender directly into the cupcake liners, evenly distributing the cupcake batter between the 12 liners. Gently tap the tin on the counter to ensure there are no air bubbles. Smooth the tops with a small spatula (or your finger!)
  5. Bake in the centre of the oven for approximately 30 minutes.
  6. Test the cupcakes for doneness with a toothpick or cake tester.
  7. Allow to cool for 5 minutes. Remove from the pan and allow the cupcakes to cool completely on a rack.

Cupcakes can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month.
 In the oven!
All done! They are so tasty they do not need frosting!
 My step-daughter Danielle was my assistant!
Hope you enjoy these fabulous cupcakes. 
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