Rich Quinoa Chocolate Cupcakes

This rich, moist chocolate cupcake rivals any chocolate cake recipe out there but because the recipe uses quinoa in replace of flour, the cupcakes are gluten free. Yet you can serve up these tasty treats and no one would suspect a thing. There is no hint of quinoa at all, just simple sweet, rich chocolatey goodness. I have previously enjoyed this cake on its own for a good chocolate fix but I topped these cupcakes with whipped cream and fresh Ontario strawberries!

This recipe receives a one-whisk rating because I did not use a stand mixer for the recipe. Mainly because I was not at home and did not have access to Artie. The recipe however does require a food processor or blender and some whipping machine (i.e. a handheld mixer) if you plan to make the whipped cream yourself.

1/3 cup white quinoa

2/3 cup water2 Tbsp and 2 tsp cup milk2 large eggs1/4 tsp pure vanilla extract3/8 cup butter, melted and cooled3/4 cups sugar1/2 cup cocoa powder3/4 tsp. baking powder1/4 tsp. baking soda1/4 tsp. salt
approximately 2 cups whipped cream

sliced fresh strawberries, or other fruit

* This recipe has some strange measurements because I divided this recipe in half to make a small batch of cupcakes rather than 2 slab cakes. The recipe above is easily doubled to make more!


Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Combine the milk, eggs and vanilla in a food processor. Add the cooked quinoa and the butter and continue to blend until smooth.

Note: As I was just tying this out, I realized I had accidentally omitted the butter from the recipe entirely! Yet we ate the cupcakes last night and they were fabulous... so apparently they don't need the 3/8 cup of butter. Go ahead and add it but it may just be adding unnecessary calories and fat! 

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter into greased or paper-lined cupcake tins. I used silicone cupcake cups to achieve the fancy scalloped look and greased the little cups well so I would be sure to get the cupcakes out after baking. 

Bake on the center oven rack for 18 to 20 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the cupcake cups until gently popping them from their cups. 

Add a dollop of whipped cream and sliced strawberries!