Quinoa Chocolate Cupcakes with Peanut Butter Glaze

🧂 Ingredients

• ½ cup dark chocolate chips*

  around 3 oz
• ¼ cup coconut oil, refined
• 1 cup quinoa flour*
• ¾ cup granulated sugar of choice*

  see notes
• ⅓ cup cocoa powder, sifted if lumpy
• 3 tablespoons tapioca flour*
• 1 and ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup almond milk

  or milk of choice
• 2 large eggs
• ¼ cup coconut oil, refined
• ½ cup peanut butter*
• ¼ cup confectioners' sugar*

  or powdered erythritol for sugar free
• ½ teaspoon vanilla extract

Instructions

• 1 Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners
  and spray lightly with non-stick spray.
• 2 Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave on
  high for 20 seconds. Remove from the microwave and whisk together until
  thoroughly combined. Continue microwaving for 20-second intervals until the
  mixture is smooth. Set aside. Or, if you prefer not to use the microwave, you
  can fill a saucepan with 1-2 inches of water. Place on the stovetop and bring to
  a boil. Place a slightly smaller, heat-safe bowl on top of the saucepan. Place
  the chocolate chips and coconut oil in the smaller bowl and mix frequently until
  the chocolate is melted and the mixture is smooth.
• 3 Whisk the quinoa flour, granulated sugar, cocoa powder, tapioca flour, baking
  powder, baking soda, and salt together in a large bowl until thoroughly
  combined. Set aside.
• 4 In a medium-sized bowl, whisk the eggs, almond milk, and vanilla extract
  together. Slowly whisk in the chocolate/coconut oil mixture.
• 5 Pour the wet mixture into the dry mixture and stir together until just
  incorporated.
• 6 Spoon the batter into the cupcake liners ⅔ of the way full and bake for 18-20
  minutes or until a toothpick inserted into the center comes out (mostly) clean.
  Allow to cool for 10 minutes before transferring them to a wire rack to cool
  completely.
• 7 Using a stand mixer fitted with a paddle attachment or a hand mixer beat the
  peanut butter and coconut oil together until thoroughly combined and smooth
  (about 3-4 minutes). Add the confectioners' sugar and vanilla extract, and beat
  on low for 30 seconds. Then increase to high for an additional 2 minutes or
  until smooth and creamy.
• 8 Transfer the glaze to a bowl and dip the tops of the cupcakes in the peanut
  butter glaze. The cupcakes can be eaten as is or if you prefer the glaze to set,
  you can transfer them to the refrigerator for 30 minutes. Allow them to sit at
  room temperature for a few minutes after removing them from the refrigerator for
  the best flavor.

Nutrition Info