Dark Chocolate Quinoa Cupcakes with Vanilla Bean Icing

If I had to make a movie from the last week of my life, it would be titled:

Invasion of the Dark Chocolate Quinoa Cupcakes…

Dark Chocolate Quinoa Cupcakes with Vanilla Bean Icing (94)

in Sarah’s Face.

Last Saturday, Brandon thought it would be fun to take a trip to Spain, just after returning home from Germany two weeks prior. I, of course, had to stay home and stick to my nine-to-five so that someone could pay the bills around here. {totally kidding…Brandon, calm down}

So, what does a girl do when her man takes off to Europe without her for the second time in one month? She bakes cupcakes.

Dark Chocolate Quinoa Cupcakes with Vanilla Bean Icing (23)

And eats all of them.

By herself.

Dark Chocolate Quinoa Cupcakes with Vanilla Bean Icing (60)

I mean, you have to taste one before they’re done cooling to make sure they turned out okay.

And then you have to try another one after you’ve iced them to make sure the flavor matches appropriately.

And then you have to try one more after a few hours have passed right before bed while standing over the sink and drinking a glass of milk.

And all of that is perfectly fine because no one is there to watch you.

Dark Chocolate Quinoa Cupcakes with Vanilla Bean Icing (86)

Okay, so I might have felt a teensy bit guilty after eating three of these in one day but surprisingly enough, I didn’t get a tummy ache. That coupled with the fact that they are made from quinoa flour and 100% cocoa powder, I’m taking it as a sign that these are so good for me that I should eat at least one every day.

Who’s with me?

Dark Chocolate Quinoa Cupcakes with Vanilla Bean Icing (25)

Dark Chocolate Quinoa Cupcakes with Vanilla Bean Icing

Yield: 12


1/4 cup unsalted butter (or coconut oil)

1/4 cup coconut oil

3/4 cup water

1/2 cup cocoa powder

3/4 cup cane sugar

1/4 cup non-fat vanilla Greek yogurt (I used Chobani)

1 teaspoon vanilla extract

2 eggs, separated

1 and 1/4 cup organic quinoa flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Icing (vegan)

1/2 cup unsalted butter, softened

1/2 teaspoon vanilla extract

1 teaspoon vanilla bean paste

1 tablespoon unsweetened vanilla almond milk

1 and 1/2 cups powdered sugar


  1. Preheat oven to 375°F and grease or line a cupcake tin with paper liners.
  2. Next, melt butter in a medium size saucepan, then add water and bring to a boil. Remove from heat and whisk in cocoa powder (I used 100% cacao) and coconut oil until dissolved, then set aside to cool.
  3. Combine quinoa flour, sugar, baking soda, baking powder, and salt in a large bowl and sift together. Separate egg whites into a medium size bowl and set aside.
  4. Add egg yolks, Greek yogurt and vanilla extract to the bowl with the flour, along with the cooled cocoa mixture and mix until well combined.
  5. Beat egg whites until stiff, but not dry, then fold them into batter until well combined.
  6. Using an ice cream scoop (or a spoon), spoon batter into the cupcake tin, filling each about 3/4 of the way full.
  7. Bake in the oven for 18-20 minutes (time may vary). You should be able to stick a toothpick or knife into the center and have it come out clean. Then allow them to cool while you prepare the icing.
  8. In a large bowl, combine butter, vanilla extract, almond milk, and vanilla bean paste and beat until soft and fluffy.
  9. Slowly add in powdered sugar, about 1/2 cup at a time, while continuing to beat on high until a thick icing has formed. If the icing is not thick enough after adding 1 and 1/2 cups powdered sugar, you can add another 1/2 cup to thicken it more.
  10. Lastly, ice cooled cupcakes and then serve!


Adapted from Bob’s Red Mill Sour Cream Fudge Cupcakes


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