Baby Vienna is turning one year old next week and I'm probably even more excited than she is! Actually, I'm quite sure I'm more excited than she is. I've been creating birthday party Pinterest boards and collecting cute party items for months!
But party items aside, the menu for her first birthday party is also something I've been planning for quite some time. These cupcakes are one such yummy item I've had on the menu because I know they will be a crowd-pleaser. I've taken my Chocolate Quinoa Cake recipe and modified it so it could be made into cupcakes. I wanted little, bite-sized cupcakes because kids (and those who are still kids at heart) know that everything tastes better when you can eat it with your hands!
Since I've been set on keeping Vienna clear of junk food and refined sugars since I started introducing her to different foods , I also created an orange vanilla version of this cake as well so that she can also enjoy it. No chocolate for her yet! I don't want her to be bouncing off the walls. And if an orange cake and chocolate cupcakes weren't enough, I'm getting her an official birthday cake made with love by my friends at Tori's Bakeshop -- which is my official go-to whenever I need a birthday cake.
Let's get back to these cupcakes though... The quinoa in these cupcakes not only keeps things gluten-free and grain-free (although it's often treated as a grain, quinoa is actually classified as a pseudo-grain because it's technically a seed), but also keeps this cake deliciously moist. Instead of refined (and often GMO) white sugar, I've used a combo of maple syrup and coconut sugar to sweeten things up for a cake that will satisfy any sweet tooth, but keeps things more natural and health-conscious.
Desserts
Chocolate Quinoa Cupcakes
Print
Ingredients
- 2 cups* cooked quinoa
- 1/3 cup nut milk (I used coconut milk)
- 4 large eggs
- 1 tsp liquid vanilla extract
- 3/4 cup coconut oil, melted and cooled (or extra-virgin olive oil)
- 3/4 cup pure maple syrup
- 1/2 cup coconut sugar
- 1 cup cacao powder or unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp mini chocolate chips, Enjoy Life brand
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a mini muffin pan or use mini muffin cups.
- Combine the milk, eggs and vanilla in a food processor. Add 2 cups of cooked quinoa, maple syrup and the cooled melted coconut oil and continue to blend until smooth.
- Combine together in a medium bowl the coconut sugar, cacao powder, baking powder, baking soda and salt and mix well. Add this mixture to the food processor and mix just until blended.
- Pour the batter into muffin cups. Sprinkle with chocolate chips. Place on the middle rack in the oven. Bake for 15 to 20 minutes or until a cake tester or a knife inserted in the middle comes out clean.
- Cool completely before removing from muffin cups.
Notes
*If cooking quinoa, 2/3 cup dry with 1 1/3 cup water yields approximately 2 cups. Don't worry if it is off a smidgen.
Makes 50-60 mini cupcakes!
I hope Vienna enjoys her birthday as much as I've enjoyed planning it for her!
What's your favourite birthday cake recipe or memory? Share it with me in the comments below!
If we don't have a mini muffin tin, can we use regular muffin tins? Would any of the ingredients or bake time need to be adjusted? Thanks! ??
ReplyThat would work just fine! You may need to increase the cooking time and bake until a toothpick comes clean out of the centre. Enjoy! Heather- Joyous Health Team
Will you be posting the recipe ( orange vanilla cupcakes) that you made for Vienna to try? I would love to try making them! I have a 16 month old and I don't want her to have chocolate either! Thank you
ReplyYes please! I'd love the orange vanilla one too please!
I haven't posted it yet because i made it on a whim! I will have to do it again soon so I can properly recipe test again!
I have made two batches of these as regular cupcakes and both batches sunk considerably in the middle to the point that I had to throw them out. What am I doing wrong? I followed the recipe and used all the same ingredients.
ReplyOh no! There could be a few reasons. Overbeating is one of the main reasons cakes sink in the middle. The added air from over stirring causes them to sink. Try stirring just enough to combine the ingredients. It could also be that your baking powder needs to be replaced if it's a bit older. I hope that helps! Heather- Joyous Health Team
This cupcakes may be the most delicious yummy thing I´ve ever tried!! So amazing :)
ReplySo glad you liked it! Heather- Joyous Health Team
Made them on Saturday and they are sooo good!!!
ReplyYay! So glad you enjoyed, Nicole :) Heather- Joyous Health Team
Hi Joy great recipe can I substitute chia eggs rather than regular eggs? Thanks so much Melissa
ReplyHey Melissa! I think that would work just fine. Let us know how it turns out :) Heather- Joyous Health Team
Hi Joy, I am not a choc-aholic so I would be very interested in the orange vanilla version. Love that it's gluten free. Thanks so much for all your wonderful tips and recipes. I met you at Goodness Me in Waterloo when you did a presentation which I enjoyed very much. Smiles, Judy
ReplyDo you think it would be okay to store the batter in the fridge for a couple of days as I don't want to make all 50-60 cupcakes at one time. Thanks! The recipe sounds delish!!
ReplyHmmm that's a tricky one!I don't think the batter would hold very well. I think the best way to do it (if possible) is to make the cupcakes in batches and freeze them and pop them out to defrost the day of your event! Sounds like you've got quite the party going down :) All the best, Heather- Joyous Health Team
This actually turned out as 30 muffins :D I don't know is it me or do I have bigger muffin cups :D Anyway, these muffins were excellent! Oh and I used a full cup of coconut milk because I love it. I usually overdo when it comes to coconut milk :D Thanks for sharing this recipe
ReplyIs there any other sugar I can substitute for coconut sugar ?
ReplyYou could simply add a bit more maple syrup or brown rice syrup. Or you could also use Stevia. Hope that helps!
I can't seem to see the measurements on the recipe now that the website has been updated....which is beautiful by the way :)
ReplyHey Fran, Oh, no! You must've caught in the midst of our soft launch. We're still ironing out some kinks, but should have everything back to normal soon. The recipe is now updated so you should be able to see the measurements :) Thanks so much for your patience and understanding! Rachel - Joyous Health Team
Hello! I'm looking for a birthday cake recipe for my soon-to-be 1 year old. I'd like to bake his cake from scartch with whole foods and for it to be as delicious and healthy-conscious as possible. The orange cake you mentioned sounds great! Any advice?
ReplyHey Cha, How exciting! How about these Raw Carrot Cake Squares in cake form? That would be a great alternative! :) https://www.joyoushealth.com/25-recipe-raw-carrot-cake-squares-with-lemony-icing Rachel - Joyous Health Team
These are decadent and sooo delicious! I might leave out the coconut sugar the next time, just to cut down on the sweet stuff!
ReplyHey Melissa, So happy you enjoyed them! They're one of my new favourite sweet treats too! Rachel - Joyous Health Team
Hi! Did u use coconut milk from can or is it the one you can drink? Like in tetra packs.
ReplyYou can use coconut milk from either. If you use a can just make sure you shake it up really well. I think coconut milk from a carton would be easier though because the consistency is just perfect.
Hi joy! Have you tried this with an egg substitute? They look amazing!
ReplyI haven't personally, but many people have! Try the flax egg method. You can find it in my egg sub chart which you can download here: https://www.joyoushealth.com/3-download-egg-substitution-chart
I found your recipe from a search because I wanted to make my son quinoa muffins. The only way he will eat quinoa. These were very good. I halved the recipe and used honey instead of maple syrup. We also added coconut flakes to the batter. My son loved them! Thanks so much.
ReplyGlad to hear you found a recipe your son loved -- yay!! Thanks for letting me know :)
Good day...AMAZING RECIPE!!!! Quick question...have you tried freezing this cake for later use or refrigerate for a few days? If yes, how did they turn out!!! Hope all is well during these crazy times!!
ReplyYes I have... they freeze really well and actually get more fudgey!
Do you have the recipe for the orange vanilla cupcakes? My baby is turning 1 year old this weekend and I'm looking for something to make her
ReplyHi Alana, I'm sorry I don't. I didn't get it written up for the blog. However, you can try this one: https://www.joyoushealth.com/27423-blog-almond-flour-raspberry-cake You can reduce the maple syrup you'll just have to add some water to make up for the moisture. This cak eis amazing too! Hope that helps!
Hi joy, do you know how long they last in the frindge? Made them last wednesday and went on mini vacation; its wednesday again so they been in frindge for a week! Dont want to trow them away😭
Reply5-7 days is usually how long I keep stuff, but I'm a bit ruthless lol. My hubby keeps stuff in the fridge way longer than me and eats it.
Looks like a great recipe...ehat would be a good quinoa brand? Thx.
ReplyTry gogo quinoa or Bob's Red Mill :)