-
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.