Healthy Chocolate Cupcakes GF

“Healthy” and “Cupcakes” are rarely used in the same sentence. Throw “Chocolate” into the mix and it’s a nearly unheard of connection! But indeed, these healthier gluten free chocolate cupcakes truly take the cake! Healthy quinoa provides most of the structure for this recipe, as well as a nutty little crunch of flavor.
Healthy Chocolate Cupcakes GF
Adapted from gfjules.com
Healthy Chocolate Cupcakes GF

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from gfjules.com

Ingredients

  • 3/4 3/4

    3/4 cups coconut oil (or Earth Balance® Coconut Spread or butter)

  • 1 1

    1 cup unrefined coconut palm sugar or brown sugar

  • 1/2 1/2

    1/2 cup sour cream, dairy or non-dairy OR non-dairy vanilla or plain yogurt

  • 2 2

    2 large eggs or favorite substitute

  • 1 1

    1 tsp pure vanilla extract

  • 1/4 1/4

    1/4 cup pure maple syrup or agave or coconut nectar

  • 1 3/4 1 3/4 to

    cups cooked quinoa, cold (cook according to package directions)

  • 1/2 1/2 3

    cup + 3 Tbs (95 grams) gfJules™ All Purpose Gluten Free Flour

  • 3/4 3/4

    3/4 cup unsweetened cocoa powder

  • 2 2

    2 tsp baking powder

  • 1/2 1/2

    1/2 tsp baking soda

  • 1/2 1/2

    1/2 tsp salt

  • 1/2 1/2

    1/2 cup prepared coffee or choice of milk (dairy or non-dairy)

  • Peanut Butter Frosting:

  • 4 4

    4 Tbsp Earth Balance® Coconut Spread (or coconut oil or butter)

  • 1/2 1/2

    1/2 cup natural (no sugar added) peanut butter

  • 1 3/4 1 3/4

    3/4 cup confectioner’s sugar, sifted

  • 3-4 3-4

    3-4 Tbsp milk of choice (dairy or non-dairy)

  • food coloring, optional

Directions

Preheat oven to 350° F static or 325° F convection (preferred). Line 12-16 muffin tins (depending on size) with cupcake liners or oil lightly. Using a stand mixer or large food processor, whip coconut oil and sugar until light. Add sour cream, eggs, vanilla extract and maple syrup and mix well. Stir in the cooked quinoa and remaining dry ingredients, followed by coffee. Mix until smooth — there will be some texture from the cooked quinoa, but the other ingredients should all be blended at this point. The batter will be spoonable but somewhat thick. Spoon into lined cupcake tins and smooth tops with a rubber spatula; they should be 3/4 full. Bake for 30-35 minutes – remove when a toothpick inserted into the middle of the cupcakes comes out clean. Remove to a wire rack to cool before frosting. To make the frosting, cream ingredients in a stand mixer or food processor, adding only enough milk for the mixture to achieve spreading consistency.

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