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Chocolate Quinoa Cupcakes with Chocolate-Mint Frosting Gluten-Free Recipe

Servings 18 cupcakes
Author Leslie Tellez


  • 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)


  1. 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.
  2. In a large bowl, mix together the brown sugar, unsweetened dark cocoa, baking powder, baking soda, and salt.
  3. Add the pureed quinoa mixture to the bowl of dry ingredients and mix with a spoon until smooth.
  4. 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.