Quinoa Chocolate Cupcakes with Peanut Butter Glaze

Sep 6, 2021 | Desserts, Gluten-Free, Recipes

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These QUINOA CHOCOLATE CUPCAKES WITH PEANUT BUTTER GLAZE are perfect for those times when you’re really craving a cupcake, but you also want to eat healthy. They bake up soft and tender, and they’re topped with a delicious peanut butter glaze. They also happen to be gluten-free, dairy-free, and good for you!

Quinoa Chocolate Cupcakes with Peanut Butter Glaze

You can never go wrong with chocolate and peanut butter. Oh how I love chocolate and peanut butter!

I also have a new obsession- quinoa flour. I’ve been experimenting with this super healthy flour, and I can’t believe how easy it is to bake with. My latest creation- quinoa chocolate cupcakes with peanut butter glaze.

They are to die for! Now do the taste exactly like a traditional cupcake? Of course not. They are a much healthier version, but they are still delicious. You can taste the quinoa flour in these cupcakes, but I love the nuttiness quinoa flour offers. Also, I add melted dark chocolate right into the batter which gives these cupcakes a rich and intense chocolate flavor.

You will also love just how easy these are to make, and the ingredients are easy to find. Here’s what you’ll need.

Quinoa Chocolate Cupcake with Peanut Butter Glaze Ingredients

For the quinoa chocolate cupcakes

  • Dark Chocolate Chips- To keep these brownies dairy-free, I used Enjoy Life chocolate chips. But you can certainly use any type of chocolate chips that you prefer.
  • Coconut Oil– The coconut oil and chocolate chips are melted together, so be sure to measure the coconut oil in it’s solid state. Also, be sure to sure to use refined coconut oil, so that your brownies don’t taste like coconut.
  • Quinoa Flour– Quinoa flour is sold on Amazon, some supermarkets, and health stores. But is also super easy to make at home. Check out my step-by-step instructions.
  • Sugar of Choice– You can use regular granulated sugar or granulated erythritol (like I did) for sugar free. Please note that compared to sugar, granulated erythritol is about 70 percent as sweet, so you may want to add a little extra. Coconut sugar is another great option. 
  • Cocoa Powder– Natural cocoa powder works best for this recipe. Be sure to sift it if it’s lumpy.
  •  Tapioca Flour- Tapioca flour keeps the cupcakes light and airy. I use this brand and it’s pretty easy to find. If you can’t find it, then you can substitute half the amount of cornstarch. 
  • Baking Powder and Baking Soda– I use a combination of baking powder and baking soda to help the cupcakes rise.
  • Salt– Don’t forget the salt. It helps to bring out the other flavors.
  • Almond Milk– I used almond milk, but feel free to use any type of milk that you prefer.
  • Eggs– You’ll need two large eggs for this recipe and it’s best if they are at room temperature.

For the peanut butter glaze

  • Coconut Oil- Refined coconut oil works best for this recipe, so that the peanut butter glaze doesn’t taste like coconut.
  • Peanut Butter– Be sure to use a shelf stable peanut butter for the glaze, such as Jiff. While I love homemade and all-natural peanut butter for eating at home, they aren’t ideal for this peanut butter glaze. The oil tends to separate and cause the glaze to be a bit runny. 
  • Confectioners’ Sugar– To sweeten the peanut butter glaze, you can use regular confectioners’ sugar or you can use a powdered sugar-free option. There are so many on the market now. I would recommend either a powdered erythritol, such as Swerve, or a powdered monk fruit sweetener, which is what I used.
  • Vanilla Extract– Vanilla extract is optional, although it does add a little something special to the glaze. I definitely recommend it.

Gluten-free Chocolate Cupcakes Batter

How to make Chocolate Cupcakes with Peanut Butter Glaze

These cupcakes are so easy to make and no mixer is required. Follow these instructions:

For the Cupcakes

  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and spray lightly with non-stick spray.
  • Place the chocolate chips and coconut oil in a microwave safe bowl. Microwave on high for 20 seconds. Remove from the microwave and whisk together until completely combined. Continue microwaving for 20 second intervals until the mixture is smooth. Set aside. Or if you prefer not to use the microwave you can fill a saucepan with 1-2 inches of water. Place on the stovetop and bring to a boil. Place a slightly smaller, heat-safe bowl on top of the saucepan. Place the chocolate chips and coconut oil in the smaller bowl and mix frequently until the chocolate is melted and the mixture is smooth.
  • Whisk the quinoa flour, granulated sugar, cocoa powder, tapioca flour, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
  • In a medium bowl, whisk the eggs, almond milk, and vanilla extract together. Slowly whisk in the chocolate/coconut oil mixture.
  • Pour the wet mixture into the dry mixture and stir together until just incorporated.
  • Spoon the batter into the cupcake liners 2/3 of the way full, and bake for 18-20 minutes or until a toothpick inserted into the center comes out (mostly) clean. Allow to cool for 10 minutes before transferring them to a wire rack to cool completely.

Quinoa Chocolate Cupcakes

For the Peanut Butter Glaze

  • Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the peanut butter and coconut oil together until thoroughly combined and smooth (about 3-4 minutes). Add in the confectioners’ sugar and vanilla extract, and beat on low for 30 seconds. Then increase to high for an additional 2 minutes or until smooth and creamy.
  • Transfer the glaze to a bowl and dip the tops of the cupcakes in the peanut butter glaze. The cupcakes can be eaten as is, or if you prefer the glaze to set you can transfer them to the refrigerator for around 30 minutes. Allow them to sit at room temperature for a few minutes after removing them from the refrigerator for the best flavor.

Gluten-Free and dairy-free cupcakes

Tips for perfect cupcakes every time

  • Aluminum muffin pans work best for baking cupcakes. Aluminum heats up quickly and evenly, ensuring that your cupcakes come out perfectly every time. It’s also durable and resistant to warping. I love mine!
  • Always sift any lumpy ingredients, so that your cupcakes have a good texture. I find that my cocoa powder tends to get lumpy, so I usually have to sift it.
  • Make sure that your baking powder and baking soda are fresh for optimal results. If you aren’t sure, then you can do a simple test for each. For your baking soda, pour a few tablespoons of vinegar in a small bowl, and add about a half of a teaspoon of baking soda to the vinegar. If it fizzes, then it’s still good. Do the same thing for baking powder, except use water instead of vinegar.

Quinoa Chocolate Cupcakes with Peanut Butter Glaze

Want more healthy dessert recipes?

Check these out:

Double Chocolate Protein Mug Cake (Made with Oats)

Healthy Protein Brownies

Cheerful Cheery Cobbler

Peanut Butter Protein Cookies

Healthy Strawberry Cake (Made with Oats)

Please let me know how you like the Quinoa Chocolate Cupcakes with Peanut Butter Glaze in the comments! I love to hear from you and your star ratings encourage others to give the recipe a try.

Enjoy!

Crystal

Don’t forget to save the recipe for later and pin to your dessert recipes board!

chocolate quinoa cupcakes with peanut butter glaze
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5 from 5 votes

Quinoa Chocolate Cupcakes with Peanut Butter Glaze

These QUINOA CHOCOLATE CUPCAKES WITH PEANUT BUTTER GLAZE are perfect for those times when you're really craving a cupcake, but you also want to eat healthy. They bake up soft and tender, and they're topped with a delicious peanut butter glaze. They also happen to be gluten-free, dairy-free, and good for you!.
Prep Time20 mins
Cook Time20 mins
cool time30 mins
Total Time1 hr 10 mins
Course: Dessert
Keyword: Cupcakes, Quinoa
Servings: 12
Calories: 255kcal
Author: Crystal Yentzen

Ingredients

For the Chocolate Quinoa Cupcakes

  • 1/2 cup dark chocolate chips* around 3 oz
  • 1/4 cup coconut oil, refined
  • 1 cup quinoa flour*
  • 3/4 cup granulated sugar of choice* see notes
  • 1/3 cup cocoa powder, sifted if lumpy
  • 3 tablespoons tapioca flour*
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup almond milk or milk of choice
  • 2 large eggs

For the Peanut Butter Glaze

  • 1/4 cup coconut oil, refined
  • 1/2 cup peanut butter*
  • 1/4 cup confectioners' sugar* or powdered erythritol for sugar free
  • 1/2 teaspoon vanilla extract

Instructions

For the Cupcakes

  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and spray lightly with non-stick spray.
  • Place the chocolate chips and coconut oil in a microwave safe bowl. Microwave on high for 20 seconds. Remove from the microwave and whisk together until completely combined. Continue microwaving for 20 second intervals until the mixture is smooth. Set aside. Or if you prefer not to use the microwave you can fill a saucepan with 1-2 inches of water. Place on the stovetop and bring to a boil. Place a slightly smaller, heat-safe bowl on top of the saucepan. Place the chocolate chips and coconut oil in the smaller bowl and mix frequently until the chocolate is melted and the mixture is smooth.
  • Whisk the quinoa flour, granulated sugar, cocoa powder, tapioca flour, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
  • In a medium bowl, whisk the eggs, almond milk, and vanilla extract together. Slowly whisk in the chocolate/coconut oil mixture.
  • Pour the wet mixture into the dry mixture and stir together until just incorporated.
  • Spoon the batter into the cupcake liners 2/3 of the way full and bake for 18-20 minutes or until a toothpick inserted into the center comes out (mostly) clean. Allow to cool for 10 minutes before transferring them to a wire rack to cool completely.

For the Peanut Butter Glaze

  • Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the peanut butter and coconut oil together until thoroughly combined and smooth (about 3-4 minutes). Add in the confectioners' sugar and vanilla extract, and beat on low for 30 seconds. Then increase to high for an additional 2 minutes or until smooth and creamy.
  • Transfer the glaze to a bowl and dip the tops of the cupcakes in the peanut butter glaze. The cupcakes can be eaten as is or if you prefer the glaze to set, you can transfer them to the refrigerator for 30 minutes. Allow them to sit at room temperature for a few minutes after removing them from the refrigerator for the best flavor.

Notes

  1. Dark Chocolate Chips- To keep these brownies dairy-free I used Enjoy Life chocolate chips, which are dairy-free. You can certainly use any type of chocolate chips that you prefer.
  2. Quinoa Flour– Quinoa flour is sold on Amazon, some supermarkets, and health stores. But is also super easy to make at home. Check out my step-by-step instructions.  
  3. Sugar of Choice– You can use regular granulated sugar or granulated erythritol (like I did) for sugar free. Please note that compared to sugar, granulated erythritol is about 70 percent as sweet, so you may want to add a little extra. Coconut sugar is another great option. 
  4.  Tapioca Flour- Tapioca flour keeps the cupcakes light and airy. I use this brand and it’s pretty easy to find. If you can’t find it, then you can substitute half the amount of cornstarch. 
  5. Peanut Butter– Be sure to use a shelf stable peanut butter for the glaze such as Jiffy Natural. While I love homemade and all-natural peanut butter for eating at home, they aren’t ideal for this peanut butter glaze. The oil tends to separate and can cause the glaze to be a bit runny. 
  6. Confectioners’ Sugar– To sweeten the peanut butter glaze, you can use regular confectioners’ sugar or you can use a powdered sugar-free option. There are so many on the market now. I would recommend either a powdered erythritol, such as Swerve, or a powdered monk fruit sweetener, which is what I used.
  7. Store the cupcakes covered, at room temperature for up to a day or in the refrigerator for up to five days. 

Nutrition

Calories: 255kcal | Carbohydrates: 18g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 236mg | Potassium: 216mg | Fiber: 2g | Sugar: 6g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg

5 Comments

  1. Kayla

    5 stars
    I would never have thought of putting quinoa in cupcakes but these were delicious! I loved all the flavors and they were so easy!

    Reply
  2. Freya

    5 stars
    I often find buttercream too heavy but this glaze was so light and delicious!

    Reply
  3. Anaiah

    5 stars
    I love coming here for all of your healthy desserts! It was my first time baking with quinoa flour and the cupcakes were delicious. It wasn’t overly sweet and the peanut butter glaze turned out perfect!

    Reply
    • Crystal Yentzen

      Thanks so much! I’m glad you enjoyed them.

      Reply

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