Chocolate Quinoa Cupcakes - GF and Small Batch

Step 1: Preheat the oven to 350°F and line a muffin pan with 6 paper cupcake liners.

Step 2: Combine the milk, eggs and vanilla in a blender or mini food processor - I used my small magic bullet cup.

Step 3: Add the 1/2 cup cooked quinoa, melted butter and continue to blend until smooth.

Step 4: Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl.

Step 5: Add the contents of the blender and mix well.

Step 6: Divide the batter evenly between the liners - I used an ice cream scoop to measure mine. About a 1/4 cup each.

Step 7: Bake for 20-25 minutes until a toothpick inserted in center comes out clean - my oven took 22 minutes.

Step 8: Remove from the oven and cool completely before serving. Mine came out puffed up but sorta fell down while cooling. Still moist and very chocolaty. 2 cupcakes per person would make a good serving IMO.

Step 9: Frost if desired. Store in a sealed container in the refrigerator.

Step 10: Note: you can also bake these in two 8oz ramekins for about 30-35 minutes if you don't want cupcakes.