This was the first time experimenting with quinoa flour. So, of course, I went with dark chocolate quinoa cupcakes with hazelnut buttercream! I had read that quinoa has a nutty flavor. I have to agree, it does have a nutty, almost smoky flavor. It pairs well with the dark chocolate and hazelnut buttercream.
You know what else this quinoa flour has? A hefty price tag. Ah well, I couldn't find anything other than organic, but it definitely was a splurge item. I'm glad I gave it a try though. It was an unique, but delicious adventure!
I have to laugh at my son. He loves cupcakes so much. As soon as he sees a baked good being made, he's nagging for a taste or bite. He wanted one of these so bad, so I sat him down at his little table and took off his shirt to keep it half way stain-free. I went back to work in the kitchen. When my husband came home for lunch, he wanted to know what on earth had happened at Lucian's table. His description was,"it looks like a cupcake exploded." It was all true, very true. I'm still not quite sure how toddler's are capable of such messes in a matter of minutes, but it happens a lot in our house.
Dark Chocolate Quinoa Cupcakes with Hazelnut Buttercream
Ingredients
Chocolate Quinoa Cupcakes
- ½ cup butter 1 stick, melted
- 1 + ¾ cups granulated sugar
- 1 T . vanilla extract
- 2 eggs
- ½ cup buttermilk
- ¾ cup special dark cocoa powder
- 2 teaspoon . baking soda
- 1 teaspoon . baking powder
- 2 cups quinoa flour
- ¾ cup hot water
Roasted Hazelnut Paste
- ¾ cup + 2 T. chopped hazelnuts divided
- ¾ cup powdered sugar
Roasted Hazelnut Buttercream
- ½ cup hazelnut paste All that was made
- ½ cup butter 1 stick, room temperature
- 1 teaspoon . vanilla extract
- 2 cups powdered sugar
- 1 - 1 ½ T . milk
Instructions
Cupcakes
- Preheat oven to 350 degrees. Line a cupcake tin with baking papers.
- In a large mixing bowl, add in the butter and sugar. Mix on medium until light and fluffy. It should take about 2 minutes.
- Add in the vanilla and eggs one at a time. Once the first egg is completely mixed in, add the second egg and mix until incorporated.
- Mix in the buttermilk on low speed.
- In a separate bowl, sift the cocoa powder, baking soda, baking powder, and quinoa flour.
- Mix half of the flour mixture into the butter and sugar. Beat on low until combined.
- Add in all of the hot water and continue to mix on low until combined.
- Add the remaining flour and beat on low until incorporated.
- Fill the cupcake liners three-fourth full. Place in the oven for 27-29 minutes or until the cupcakes are done. Place a toothpick in the center of the cupcakes. If it comes out clean or with moist crumbs, the cupcakes are done.
- Let cool completely and start roasting the hazelnuts.
Roasted Hazelnut Paste
- Preheat oven to 350 degrees.
- Place the ¾ cup plus 2 tablespoons of chopped hazelnuts on a jelly roll pan or any pan with raised edges. Make sure they're spread out.
- Let the hazelnuts roast for 10 - 13 minutes minutes until golden brown. Once you start smelling the nutty smells from the oven, they should be almost done or done. Let the hazelnuts cool.
- Set aside the 2 tablespoons of roasted hazelnuts for the tops of the cupcakes.
- Add the ¾ cup of hazelnuts in a food processor. Process on high until the hazelnuts are almost completely smooth.
- Add in the powdered sugar and mix until the paste is smooth and the powdered sugar is incorporated.
Roasted Hazelnut Buttercream
- In a large mixing bowl, add in all of the hazelnut paste. It should be about ½ cup. Mix until fluffy.
- Add in the butter and continue to mix until incorporated.
- Add in the vanilla, powdered sugar, and 1 tablespoon of milk. Mix on low until combined. Turn the mixer on high and mix for another 2 - 3 minutes until light and fluffy. If it needs more liquid, add the additional ½ tablespoon of milk.
- Place the buttercream into a piping bag with a round tip or coupler. Pipe a nice dollop on top of each cupcake. Sprinkle the tops of the cupcakes with the remaining 2 tablespoons of hazelnuts.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Have you ever tried quinoa flour or quinoa for that matter? I would love to know if you have and what your experience was with it!
K / Pure & Complex says
OMG This looks amazing. And I love that it includes quinoa. Wonderful recipe. Have to make this
Miranda says
Thank you! The quinoa really gives this recipe an interesting flavor! Give it a try and let me know how you like it!
Julianne @ Beyond Frosting says
Wow! This is awesome!
Miranda says
Thank you, Julianne! They were so good. My favorite part was that buttercream. It was heavenly. lol
June Burns says
I've not tried using quinoa *flour*, but I have used quinoa in baking and it's surprisingly great! I have this gluten-free quinoa cake recipe similar to this but it uses whole quinoa and you grind it up before baking. Similar concept! Your cupcakes look delicious 🙂
Miranda says
Thank you, June! It was definitely a different flavor, but quite pleasant. I should try grinding up the quinoa and making another dessert! I have to check out this recipe that you speak of. I hope it's up on your blog!
The Food Hunter says
Can't wait to try these
Miranda says
They are so good! Nutty and slightly smoky. 😀
Amanda @ Cookie Named Desire says
wow these sound incredible! I love the idea of using quinoa flour in this. I wonder if I can just make my own with the quinoa I already have because I don't want to wait until I can go to the store to make these!!
Miranda says
Thanks Amanda! My one friend mentioned that she makes quinoa flour by just grinding up quinoa. 😀
Cookin Canuck says
I haven't used quinoa flour yet, but these cupcakes seem like a really good reason to change that! Chocolate and hazelnut is my all-time favorite dessert combination.
Miranda says
I hope you give them a try! I can't stop raving about this buttercream!
Alisa @ Go Dairy Free says
Wow, for your first quinoa flour foray, these look like they turned out amazing!
Miranda says
Thank you! They were pretty darn good. 🙂
pam (Sidewalk Shoes) says
These look delicious! I am intrigued by the quinoa flour!
Miranda says
They were! You have to try the flour! It's such a different flavor.
Renée @ The Good Hearted Woman says
I've made a variety of grain flours with my Blendtec blender, but I've never tried quinoa flour before - I will definitely have to try it. These cupcakes look scrumptious!
Miranda says
Thank you! I would love to try making my own flours. I think I need a Blendtec blender!
Jill Silverman Hough says
I wonder if you could use cooked quinoa rather than, or in addition to, quinoa flour? I've made muffins with quinoa, and it keeps the muffins amazingly moist, but also gives the tops of the muffins a nice little crunch 🙂
Miranda says
I'm not really positive since I haven't tried it. If you give it a try, I would love to hear your results though. You could grind up uncooked quinoa and use that.
Rachel @ The Stay At Home Chef says
The first time I made a quinoa cake my family was totally skeptical. I think everyone was surprised at just how moist and yummy it is. These cupcakes look absolutely heavenly and I'm a total sucker for hazelnut!
Miranda says
Thank you so much! My hubby was skeptical too. Luckily, he can never resist a cupcake!
Laura says
Those are just gorgeous! I am in awe of your frosting!
Miranda says
Thank you, Laura! The frosting was my very very favorite. 😉
Meg @ The Housewife in Training Files says
Quinoa flour?! Girl you are speaking straight to my heart! I need these! Pinned 🙂
Miranda says
Thank you, Meg!
Cathy says
I have a bag on quinoa that I've been meaning to find use for, and I heard you can grind your own quinoa flour. I've been afraid my baked goods would turn out with a weird texture without wheat flour, but your cupcakes look moist and fluffy! I'm going to have to give it a try 🙂
Miranda says
They were incredibly moist and fluffy! There was no weird texture at all! 😀
Stacey says
Hello!
I just stumbled across this recipe and am super excited to try it! Actually I was looking for a buttercream to top a chocolate brownie and am going to try this one! Does it refrigerate well, or is it a pipe and go kinda recipe?
Thanks so much for any input!!
Miranda C. says
Hi Stacy- The buttercream is best when used right after you make it. However, you can keep it at room temperature for about 4 days. Otherwise, refrigerate it but let it sit at room temp again for about an hour before you are ready to use it. Enjoy!