We have been meal prepping and one of our staples is quinoa. apart from being a staple for our lunches and sometimes dinners we also used it to make chocolate quinoa cake and cupcakes. They are a great source of protein, gluten-free and they taste absolutely delicious. Topped with coconut cream ganache and it’s simply irresistible.
Quinoa, a pseudocereal, is a seed native to South America. It is a complete protein, rich in nutrients such as potassium, magnesium, vitamin C and phosphorus as well as phytonutrients like polyphenols and flavonoids (flavonoids include quercetin and kaempferol).
Preparing quinoa properly will not only increase antioxidant levels in the seed but it will also aid in eliminating antinutrients such as saponins. Washing quinoa thoroughly is essential, taking the time to sprout it is even better. But is you are short on time the number one thing to go is to wash your quinoa really really well. To learn more about the benefits of quinoa as well as preparing and cooking it check out our quinoa article.
Whether you are looking for a way to use up leftover quinoa, or a delicious high protein snack this is the recipe for you. For a birthday party or Valentine’s Day, they are perfect for any occasion.
Chocolate Quinoa Cupcakes
- 2 cups cooked quinoa loosely packed
- 3/4 cup extra virgin olive oil
- 1 cup cacao powder
- 1/2 tsp fine ground espresso powder you can also use 1 tsp for a bigger espresso kick
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 4 eggs or flax eggs
- 3/4 cup coconut sugar
- 1/3 cup oat milk or other nut milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup chocolate chips I like mini chocolate chips
- 2 oz coconut cream skimmed off the top of a can
- 1.5 oz chocolate I used Giddy Yoyo chocolate (vanilla and sea salt)
- powdered ground freeze-dried strawberry (optional garnish)
- Preheat the oven to 350 degrees
- In a bowl whisk together the eggs and coconut sugar until well combined and silky.
- Into a food processor add quinoa, olive oil, olive oil, salt, espresso grounds and nut milk. Blend until well combined – you want to see very little whole seeds of quinoa. Add the egg mixture.
- Using a sieve to add in the cacao powder, baking soda and baking powder to the wet ingredients. Gently fold together. Add in the chocolate chips and combine them in as well.
- Grease a muffin tin ( I use olive oil) using a spoon evenly divide the batter into 12 muffin holes. Bake for 20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool for 10-15 minutes before taking them out and letting them cool on a wire rack for an additional 15 minutes or 45 minutes.
- Chop the chocolate into small pieces and place into a bowl.
- Heat 4 oz of coconut cream in a small pot until it comes to a boil. Pour it on top of the chopped chocolate and let it sit for 5 minutes.
- After 5 minutes has passed combine the chocolate with the cream until it is well homogenized and silky.
- Once the muffins have cooled add a spoon of ganache to the top of the cupcake and garnish with powdered freeze-dried strawberries.
Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has been working as a nutritionist since 2013 and is a lifelong proponent of eating healthy.