Best Ever Quinoa Chocolate Cupcakes Recipes

FUDGY CHOCOLATE CUPCAKES

Fudgy Chocolate Cupcakes image

One of my favorite grains to eat is quinoa. It contains all the amino acids required to make a complete protein. Plus, it's high in fiber. In baking, though, the flour can be tricky to work with due to its distinctive flavor. Not in this recipe. The quinoa is no match for the rich chocolate flavor and aroma in this superprotein cupcake that's moist and fudgy. P.S.: They're gluten-free and low-fat, too.

Yield serves 12 (makes 12 cupcakes)

Number Of Ingredients 12

Ingredients

1/4 cup unsalted butter or nonhydrogenated butter substitute
1/2 cup water
1/3 cup unsweetened cocoa powder
3/4 cup light agave nectar
1 1/4 cups quinoa flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs, separated
1 teaspoon vanilla extract
1/4 cup nonfat plain yogurt or unsweetened soy yogurt
Vanilla Buttercream Frosting (page 106), Fat-Free Vanilla Yogurt Frosting (page 107), Vegan Chocolate Buttercream Frosting (page 109), or Vanilla Buttercream Frosting (page 106)

Steps:

Preheat the oven to 375°F. Line a cupcake pan with 12 paper liners.
Place the butter and water in a saucepan. Bring to a boil and remove from heat. Whisk in the cocoa powder and agave nectar. Let cool to room temperature.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla extract, and yogurt to the flour and mix well. In a separate bowl, using an electric mixer at medium speed, beat the egg whites until stiff, but not dry, approximately 2 minutes. Gently fold into the batter.
Spoon the batter into the prepared cupcake pan and bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Frost the cupcakes with the frosting of your choice.

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