Foodie | quinoa chocolate cupcakes

my sister deborah is one of the best cooks i know. she modifies or just plain makes up recipes. always with healthy twists or ways to make things without preservatives. everything she makes i love, and you can see more of the things she cooks over at the wholesome homemaker blog. (we are working on a new look for it hopefully coming out this summer.) i'm looking forward to a summer of sharing more of the delicious things she makes! i highly recommend you try this cake, (if you like that sort of thing!) we had it for my nephews birthday and i couldn't believe how good it was! here is a little video we shot of the process.



quinoa chocolate cupcakes from Abbey on Vimeo.


from deb: "I've never used her frosting, and in the cake I usually cut the sugar down to 1 1/4 cups sugar. I've also made it dairy free before by substituting coconut milk and melted coconut oil. So it's very allergy friendly!"

 Decadent Chocolate Cake is from Mels Kitchen Cafe

YIELD: SERVES 12 You'll need about 1/2 cup (maybe a bit more) dry quinoa for 2 cups cooked. Make sure to measure the quinoa for the cake recipe after it is cooked and cooled. Also, make sure to cook the quinoa in water not broth. 

INGREDIENTS Cake:
 2 cups cooked and cooled quinoa (see note above) 
1/3 cup milk 
4 large eggs 
1 teaspoon pure vanilla extract 
3/4 cup butter, melted and cooled 
1 1/2 cups granulated sugar 
1 cup unsweetened cocoa powder 
1 1/2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 

DIRECTIONS For the cake, preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper. Combine the milk, eggs and vanilla in a blender or food processor. Process just until combined. Add the cooked quinoa and the butter. Blend well until smooth. In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined. Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes (20-24 for cupcakes) or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).