Fudgy Chocolate Cupcakes
One of my favorite grains to eat is quinoa. It contains all the amino acids required to make a complete protein. Plus, it’s high in fiber. In baking, though, the flour can be tricky to work with due to its distinctive flavor. Not in this recipe. The quinoa is no match for the rich chocolate flavor and aroma in this superprotein cupcake that’s moist and fudgy. P.S.: They’re gluten-free and low-fat, too.
Recipe information
Yield
serves 12 (makes 12 cupcakes)
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Line a cupcake pan with 12 paper liners.
Step 2
Place the butter and water in a saucepan. Bring to a boil and remove from heat. Whisk in the cocoa powder and agave nectar. Let cool to room temperature.
Step 3
In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla extract, and yogurt to the flour and mix well. In a separate bowl, using an electric mixer at medium speed, beat the egg whites until stiff, but not dry, approximately 2 minutes. Gently fold into the batter.
Step 4
Spoon the batter into the prepared cupcake pan and bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Frost the cupcakes with the frosting of your choice.
