2cupschocolate chips*use Enjoy Life brand for paleo diet
Instructions
Cook ⅔ cup dry quinoa in 1 ⅓ cups of water. ( ⅔ cup of quinoa cooked in 1 ⅓ cups water will yield approximately 2 cups of cooked quinoa.) Spread out on a baking sheet to cool.
Heat oven to 350°F. Line 12 to 18 muffin tins with parchment paper liners or 12 muffin tins and 18 mini muffin tins. Alternatively, line two 8″ round pans or one 9 x 13″ pan with parchment paper.
Mix the milk, eggs and vanilla in a blender or food processor.
Add the cooked and cooled quinoa, butter, and coconut oil to the blender. This is where a high-speed blender like a Vitamix or a Blendtec comes in handy, as it will grind the cooked quinoa, preventing a lumpy texture in the cooked cake.
Sift the sugar, cocoa, baking powder, baking soda and sea salt in a large bowl.
Add the wet ingredients from the blender to the dry ingredients in the bowl and mix until thoroughly combined. Fill lined muffin tins ¾ full, spreading to the edges.
Bake at 350 degrees for 24-27 minutes or until toothpick inserted comes out clean.Remove, let cool in tins for 10 minutes, then transfer to a cooling rack. Remove the parchment paper liners. Let cool before frosting with whipped chocolate coconut cream frosting.
Whipped Chocolate Coconut Cream Frosting
Melt chocolate in a bowl over, not in, simmering water.
Remove the can of coconut milk from the refrigerator. Carefully open it and scoop the hardened milk from the can into the chocolate, saving the liquid for another use. Stir until melted and combined. Remove from heat, let cool.
When completely cool and just beginning to harden slightly, beat with an electric mixer until light and fluffy.
Frost. Makes 18 cupcakes or 12 cupcakes and 12 - 18 mini cupcakes.
Notes
To Store: Refrigerate frosted cupcakes in an airtight container.
To Freeze: Freeze in an airtight container for up to 3 months, ensuring yourself a chocolate treat whenever cravings strike.