5 Ingredient Chocolate and Quinoa Cupcakes

These cupcakes taste as good as they look! The protein from the quinoa will keep you fuller for longer, and they make a perfect snack on the go.

Preparing snacks for the week like this one from the 28 Day Weight Loss Challenge means you won’t be left hungry making less than healthy choices.

And with just five main ingredients and 15 minutes of prep time, they really couldn’t be easier. Join thousands of other mums on the 28 Day Weight Loss Challenge today.

Print Recipe

Chocolate and Quinoa Cupcakes

These Chocolate and Quinoa Cupcakes taste as good as they look! The protein from the quinoa will keep you fuller for longer, and they make a perfect snack on the go.

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Course

Snack

Prep Time

15 minutes

Cook Time

45 minutes

Servings

MetricUS Imperial

Ingredients

• 1 cup quinoa uncooked (180g)
• 1/3 cup cacao/cocoa powder 32g
• 1/3 cup coconut sugar 64g
• 6 free-range eggs whisked (300g)
• 1 avocado 120g
• 1/4 cup reduced-fat coconut milk 62.5ml

Course Snack Prep Time 15 minutes Cook Time 45 minutes Servings MetricUS Imperial Ingredients 1 cup quinoa uncooked (180g) 1/3 cup cacao/cocoa powder 32g 1/3 cup coconut sugar 64g 6 free-range eggs whisked (300g) 1 avocado 120g 1/4 cup reduced-fat coconut milk 62.5ml

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Instructions

1. Cook quinoa according to packet directions. Set aside to cool.
2. Preheat oven to 190C / gas mark 5, and line 12 muffin tray holes with muffin cases.
3. Combine cooled quinoa with 1/4 cup cacao/cocoa powder and 1/4 cup coconut sugar. Stir through the eggs and spoon batter into the prepared muffin tray.
4. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
5. Combine remaining cacao/cocoa powder, remaining coconut sugar, and avocado in a blender until smooth, adding the coconut milk a little at a time to reach a smooth but firm icing consistency.
6. Top each cupcake with an even amount of the chocolate icing to serve.
7. Once cupcake is one serve. Store leftover cupcakes in the fridge in an airtight container for 2-3 days.

Recipe Notes

149 calories per serve

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