I’ll admit, I wasn’t always sold on the idea of “healthy” sweets.
Then one weekend, my neighbor—a quinoa enthusiast—brought over a batch of these cupcakes.
I expected dense, gritty bites but was instead blown away by the soft, fudgy texture and rich chocolate flavor. It felt like biting into a decadent secret!
That’s when I realized desserts could be indulgent and guilt-free. So, here’s my take on these amazing cupcakes, perfect for satisfying a sweet tooth while sneaking in some serious nutrition.
Tips & Variations
- Substitutions: No almond milk? Regular milk or oat milk works great. Coconut oil can be swapped with melted butter or even avocado oil for a neutral taste.
- Boost the nutrition: Add a tablespoon of chia or flaxseeds into the batter for extra fiber.
- Frosting idea: Whip up a quick topping with Greek yogurt, a splash of maple syrup, and a sprinkle of cocoa powder. Or keep it classic with a dusting of powdered sugar.
- Flavor twist: Mix in a pinch of espresso powder to deepen the chocolate flavor or a dash of cinnamon for a cozy touch.
Serving Suggestions
I love serving these with a glass of cold almond milk or alongside fresh berries for a pop of color.
They’re also perfect for meal prep—store them in an airtight container in the fridge for up to a week, or freeze individually for easy treats.
Flourless Chocolate Cupcakes with Quinoa
- Total Time: 40 minutes
- Yield: 10 cupcakes 1x
- Diet: Gluten Free
Description
Rich and fudgy chocolate cupcakes made with quinoa—completely flourless and naturally gluten-free. A healthier indulgence you’ll love!
Ingredients
- 1 cup cooked quinoa (about 1/3 cup dry quinoa, cooked according to package instructions)
- 1/3 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/3 cup coconut sugar (or light brown sugar)
- 1/4 cup melted coconut oil (or unsalted butter)
- 1/4 cup almond milk (or regular milk)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/3 cup dark chocolate chips (optional but highly recommended!)
Instructions
- Prep your oven and pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Blend it up: In a blender or food processor, combine the cooked quinoa, cocoa powder, sugar, coconut oil, almond milk, eggs, and vanilla. Blend until the mixture is completely smooth and lump-free. This step ensures the cupcakes are light and airy.
- Add the dry ingredients: Sprinkle in the baking soda, baking powder, and salt. Blend again briefly to combine. If using chocolate chips, fold them in gently with a spatula.
- Fill and bake: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool down: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store in an airtight container. Perfect for freezing up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
