Best Ever Quinoa Chocolate Cupcakes Recipe

Name: Best Ever Quinoa Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked quinoa, cold (see note below for instructions to cook quinoa); 1/3 cup milk; 4 large eggs; 1 tsp pure vanilla extract; 3/4 cups butter, melted and cooled; 1 1/2 cups organic cane sugar; 1 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt

Servings: persons

1
Preheat the oven to 350 degrees F. Line the muffin tin with the 12 large-sized cupcake liners.
2
In a Food Processor, combine: milk, eggs, vanilla. Blend until combined. Add 2 cups of cold cooked quinoa and the melted butter and continue to blend until smooth.
3
Dump in the sugar, cocoa, baking powder, baking soda and salt into the food processor. Blend well to combine.
4
Pour from the blender directly into the cupcake liners, evenly distributing the cupcake batter between the 12 liners. Gently tap the tin on the counter to ensure there are no air bubbles. Smooth the tops with a small spatula (or your finger!)
5
Bake in the centre of the oven for approximately 30 minutes.
6
Test the cupcakes for doneness with a toothpick or cake tester.
7
Allow to cool for 5 minutes. Remove from the pan and allow the cupcakes to cool completely on a rack.
8
Cupcakes can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month. But I don't think they'll last that long.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups cooked quinoa, cold (see note below for instructions to cook quinoa), 1/3 cup milk, 4 large eggs, 1 tsp pure vanilla extract, and more.

Yes, Best Ever Quinoa Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Best Ever Quinoa Chocolate Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions