Yes! Gluten free can be delicious! These amazing cupcakes are super easy, and the cooked quinoa gives the texture of chocolate chips – even better! The best part? People will not know that they are made with quinoa. When paired with Bailey’s Buttercream (who doesn’t love Bailey’s with their chocolate?), the result is fantastic. This recipe also has a Peanut Butter Icing, if that’s more your style.
For the cupcakes:
1 cup uncooked quinoa
2 1/2 cups water
8 large eggs
1 tsp vanilla
3/4 cup butter
4 oz semi-sweet chocolate
1 1/2 cups sugar
1 cup unsweetened cocoa (Hersheys is the best)
1 1/2 tsp baking powder
1/2 tsp salt
For the icing:
2/3 cup butter
2 cups powdered sugar
4 tbs Bailey’s Irish Cream
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 12-15 mins or until tender and all of the water is absorbed. Add the butter and semi-sweet chocolate. Stir consistently until both the butter and chocolate are melted and mixed in with the quinoa. Let cool almost to room temperature.
Preheat the oven to 350F. Line muffin tins with cupcake liners.
Add the sugar, cocoa, baking powder, vanilla and salt into the quinoa mixture. Mix well. Add the eggs one at a time, mixing after each addition, until fully incorporated. Divide the batter evenly among the muffin tins until each are about 2/3rds full.
Bake for 15-20 mins on the middle rack until a toothpick in the centre of the cupcakes comes out clean. Let cool completely before icing.
While cupcakes are cooling, prepare the icing. In a large bowl or stand mixer, whisk together the icing ingredients. Mix until smooth and creamy.
To ice the cupcakes, place icing in a piping back with your favourite piping tip and ice the cupcakes as you desire. Or using a knife, spread the icing on each cupcake.
Makes approximately 24-32 cupcakes.