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Tuesday, June 12, 2012

Chocolate Almond Cupcakes {top secret ingredient}


A couple of months ago I participated in a Trading Blogs Party where we got to swap blogs for a day and share one of our recipes on someone elses page. Hoping to gain more attention for both bloggers. Well, if you didn't hop on over to the other blog to check out my recipe, here it is!
Chocolate Almond Cupcakes
I decided to make chocolate cupcakes using Almond Milk.
And if you've never tried Almond Milk, you are seriously missing out.
I love the stuff, and prefer it so much more over cows milk.
But these cupcakes carry another secret inside their pleated little skirts, they are not only Gluten Free, they have a top secret ingredient...
(okay a little side note, please excuse the digression, I have to get it out)
So this thing Quinoa. I've been intrigued by this for a while now, and though I haven't been brave enough to try it, I finally decided to put on the big girl panties and cook it up. It was pretty simple to make, and was perfect for these cupcakes, and I will admit, Sophie actually enjoyed it. But I very much disliked it. Not because of the taste or anything like that, but because of the mess it makes.
There are a few things that I abosolutely despise doing in the kitchen.
Chopping Broccoli.
(I hate the little tiny pieces that get everywhere and are impossible to wipe up.)
Using Stainless Bowls.
(I have white countertops, need I say more?)
And now experimenting with Quinoa has been added to this ever growing list. Why you ask?
Because it sticks to everything!
I think Quinoa is one of NASA's Top Secret science projects that went terribly wrong in the easy remove glue department, but went terribly right in the good for you category.
If you're up to it and have figured out a way to prevent this from sticking to every horizontal surface in your kitchen I would highly recommend these cupcakes.
I'm not convincing you am I?
Really, the flavor of these cupcakes outshines the stickiness of the Quinoa completely.
Really. You need to try these.
Okay so enough digression, how about the recipe.
Well here you go!

Chocolate Almond Cupcakes
2/3 cup white or golden quinoa
1 1/3 cup water
1/3 cup almond milk
4 large eggs
1 tsp. pure vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F. Line cupcake tins with liners and set aside.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups cooked quinoa and the butter and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Fill the cupcake pans 2/3 full. Bake for 15-18 minutes. Remove from oven, allow to cool in pans for about 5 minutes and then remove to cooling rack. Allow cupcakes to cool completely and frost as desired.

These cupcakes are so rich and chocolatey they didn't need any frosting at all, but they looked kind of naked in the pictures, so I decided to try them with some cream cheese frosting and hazelnut spread.  TA DIE FOR!
So if you need a Gluten Free, Chocolately, Tasty, Craveable Cupcake then these are perfect!


  1. Wow these look GOOD!! Thanks for sharing Kim!

  2. These cupcakes do look amazing!
    I've never tried almond-milk, but I think now I must try :)