Chocolate Quinoa Apricot Cupcakes
They go together like the moon and June just like the fork needs the spoon…Apricots and chocolate! And we can’t get enough!
MAKE IT 🤓👩🍳
Chocolate Quinoa Apricot Cupcakes
They go together like the moon and June just like the fork needs the spoon…Apricots and chocolate! And we can’t get enough! We used the chocolate Quinoa Cake recipe for these delectable cupcakes. Gluten free, dried and fresh apricots, lots and lots of chocolate, oh and dressed up with a little bit of fried sage…grab a fork because these cupcakes are not your ordinary cupcake and trust me you won’t be sorry.
1 1/3 cup water
2/3 cup white quinoa
1/3 cup milk
4 large eggs
1 teaspoon vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups granulated sugar
1 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 apricots (halved)
Chocolate Ganache:
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Chocolate Dipped Apricots::
12 dried apricots
1/4 cup semi-sweet chocolate
Fried Sage:
1 bunch of Sage (2 large leaves for each cupcake)
1/2 cup cooking oil
Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.
Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).
Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
With the help of an ice cream scoop or spoon, fill the cupcake liners with the batter, up to half of the height. Place over the batter half of apricot.
Cover the apricot with another spoon of batter. In the end the cupcakes should be filled up to two thirds.
Bake cupcakes on the middle rack of the oven for 17-20 minutes, depending on your oven, until puffed up and golden on top. Carefully take the pan out of the oven, and let the cupcakes cool on a cooling rack.
Chocolate Ganache:
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
Allow the ganache to cool slightly before spooning onto the cupcake. Start at the center of the cupcake and work outward.
Chocolate Dipped Apricots:
In a small bowl, melt chocolate chips in the microwave in 30-second intervals, stirring in between.
Dip apricots half-way in the chocolate, shake off excess, cool on waxed paper. Let chocolate set, then refrigerate.
Fried Sage:
Heat oil in a 1- to 1 1/2-quart heavy saucepan until it registers 365°F on thermometer. Fry sage in 5 or 6 batches, stirring, 5 seconds (leaves will crisp as they cool).
Transfer with a slotted spoon to paper towels to drain.
Grab your sage from the paper towel and Immediately roll in sugar. Lay them on a cookie sheet until your ready to garnish.
