I was a little skeptical about these cupcakes at first, but I’ll try anything to make me feel less guilty about eating chocolate cupcakes! I’m super happy I gave this recipe a try. They were quite easy because most of it is made in a blender. The tops of mine were craggy but the insides were moist and fluffy. There is a recipe for avocado chocolate icing, which I made, but I really dislike avocado and I could still taste the green aftertaste. Bleck! My friend Mr. M loves avocado and he also loved this icing, so unless you’re like me, it’s probably worth a try. I whipped up some more Chocolate Paleo Icing for myself and that’s what’s featured in the photo. You’ll notice a certain tiny person in the background 🙂
This would be super cute to make for a children’s party. They’re perfect for tiny hands, or if you’re like me, you can eat 6 of them and not feel guilty! Oh and I forgot to mention earlier that these are gluten free. Just check your sour cream to make sure there aren’t any funky additives in it. The one I used had cornstarch in it, among other things. I think next time I will use the full fat sour cream. Hopefully it will be more cream and less fillers.
Chocolate Cream Mini Cupcakes
2/3 cup water
1/3 cup white quinoa
1/4 cup reduced-fat sour cream (gluten-free if required)
1/4 cup liquid honey
1 large egg
1 large egg white
3 tbsp grapeseed oil or light-tasting vegetable oil
1/2 tsp pure vanilla extract
1/3 cup sifted unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 ripe avocado
1 tbsp liquid honey
1 tsp pure vanilla extract
1/4 cup unsweetened cocoa powder
Step 1: Preheat the oven to 350°F. Line a 24-cup mini muffin pan with paper liners.
Step 2: For the cupcakes, in a medium saucepan, bring the water and quinoa to a boil. Reduce to a simmer, cover and cook for 15 minutes.
Step 3: Remove from the heat and let sit with the cover on for another 15 minutes. The quinoa must be extra-fluffy.
Step 4: In a blender, combine the sour cream, honey, egg, egg white, oil and vanilla. Blend until combined. Add 1/4 cup of the quinoa and blend until completely smooth. Repeat adding 1/4 cup quinoa, puréeing after each addition, until all the quinoa has been added.
Step 5: In a medium bowl, whisk together the cocoa, baking powder, baking soda and salt until no lumps of cocoa powder remain. Add the puréed mixture. Stir just until blended. Divide the batter evenly among the cupcake liners.
Step 6: Bake for 12-15 minutes, until a toothpick inserted in the centre of a cupcake comes out clean. Cool in the pan.
Step 7: For the icing, peel the avocado and in a small bowl, mash it with a fork until no big lumps remain. Place in a blender with the honey and vanilla. Purée until smooth. Add the cocoa powder and blend until completely incorporated. Transfer the icing to a piping bag (or a resealable plastic bag, then cut off one corner). Pipe the icing onto the cooled cupcakes. Store in a sealed container in the refrigerator for up to 4 days.
Source: Patricia Green and Carolyn Hemming’s Quinoa Revolution (2012 Penguin Canada).