Chocolate and Quinoa Cupcakes
These five-ingredient Chocolate and Quinoa Cupcakes taste as good as they look! The protein from the quinoa will keep you fuller for longer, and they make a perfect snack on the go.
Servings Prep Time
12cupcakes 15minutes
Cook Time
45minutes
Servings Prep Time
12cupcakes 15minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Cook quinoa according to packet directions. Set aside to cool.
  2. Preheat oven to 375F and line 12 muffin holes of a muffin tray with muffin cases.
  3. Combine cooled quinoa with 1/4 cup cacao/cocoa powder and 1/4 cup coconut sugar. Stir through the eggs and spoon batter into the prepared muffin tray.
  4. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
  5. Combine remaining cacao/cocoa powder, remaining coconut sugar, and avocado in a blender until smooth, adding the coconut milk a little at a time to reach a smooth but firm icing consistency.
  6. Top each cupcake with an even amount of the chocolate icing to serve.
  7. Once cupcake is one serving. Store leftover cupcakes in the fridge in an airtight container for 2-3 days.
Recipe Notes

149 calories per serving

Print Recipe
 Chocolate and Quinoa Cupcakes
These five-ingredient Chocolate and Quinoa Cupcakes taste as good as they look! The protein from the quinoa will keep you fuller for longer, and they make a perfect snack on the go.
Chocolate-Quinoa-Cupcake-Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings
cupcakes
Ingredients
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings
cupcakes
Ingredients
Chocolate-Quinoa-Cupcake-Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook quinoa according to packet directions. Set aside to cool.
  2. Preheat oven to 375F and line 12 muffin holes of a muffin tray with muffin cases.
  3. Combine cooled quinoa with 1/4 cup cacao/cocoa powder and 1/4 cup coconut sugar. Stir through the eggs and spoon batter into the prepared muffin tray.
  4. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
  5. Combine remaining cacao/cocoa powder, remaining coconut sugar, and avocado in a blender until smooth, adding the coconut milk a little at a time to reach a smooth but firm icing consistency.
  6. Top each cupcake with an even amount of the chocolate icing to serve.
  7. Once cupcake is one serving. Store leftover cupcakes in the fridge in an airtight container for 2-3 days.
Recipe Notes

149 calories per serving