If you’ve tried these gluten free chocolate cupcakes by pastry chef Leslie Tellez of Mexico’s famed Flora Farms, you know that the only thing more shocking than the fact that they use cooked quinoa instead of flour in the batter is how incredibly moist, fluffy, and chocolaty the results are. Try them once, and you may never make chocolate cupcakes with flour again. Note: this recipe calls for cooked quinoa, so plan accordingly.
Chocolate Quinoa Cupcakes with Chocolate-Mint Frosting Gluten-Free Recipe
- 1/3 cup whole milk
- 1/2 teaspoon instant-coffee granules
- 4 eggs
- 1 teaspoon pure vanilla extract
- 12 tablespoons (6 ounces/1-1/2 sticks) unsalted butter, very soft
- 4 cups cooked quinoa at room temperature
- 1-1/2 cups firmly packed brown sugar
- 1 cup unsweetened dark cocoa sifted
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt or kosher salt
- 1 recipe Chocolate-Mint Frosting (below)
Preheat the oven to 350°F. In a food processor, combine the milk, coffee, eggs, vanilla, butter, and quinoa. Process until smooth, stopping to scrape down the bowl as needed.
In a large bowl, mix together the brown sugar, unsweetened dark cocoa, baking powder, baking soda, and salt.
Add the pureed quinoa mixture to the bowl of dry ingredients and mix with a spoon until smooth.
Line a cupcake pan with paper cups. Divide the batter among the cups, then bake until the tops spring back when pressed with a finger and a toothpick inserted into the center comes out with crumbs, but no wet batter, 18 to 22 minutes. Let cool completely, frost with the frosting, then serve.
- 1/4 cup milk
- 1/4 cup fresh mint leaves chopped
- 1 cup (6 ounces) semisweet chocolate chips
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon cocoa powder
- 16 tablespoons (8 ounces/2 sticks) unsalted butter, very soft
- 3/4 teaspoon pure vanilla extract
- 2-1/4 cups powdered sugar sifted
- 1/4 teaspoon fine sea salt
In a saucepan, bring the milk to a boil, add the mint, then turn off the heat and let rest for 15 minutes.
Strain the milk, pressing the mint to release all the flavor. Let cool completely.
Over a double boiler on medium heat, melt the chocolate chips with the brown sugar and cocoa powder, stirring occasionally, until smooth and combined with no residual sugar grit, 10 to 15 minutes. Let cool.
In a stand mixer fitted with the paddle attachment, cream the butter with the vanilla, powdered sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes. Add the cooled chocolate mixture and beat again for 2 minutes. Scrape down the bowl and mix again until combined. Add the cooled, mint-infused milk, mixing until fully incorporated.
Photography Mike Arce