Sunshine and Sea Salt » A Healthy Foodie Blog

Greek Yogurt Fudge Cupcakes

The thing I love most about these cupcakes is the fact that they’re made only with quinoa flour. I mean, the quinoa flour IS the all purpose flour. No starch or gums required. That’s a huge step you can cut out in the baking process if you normally whip up your own flour mix to start. Saving time on mess and clean up. Not that you won’t make a tiny mess when making these, and there are other steps to making these decadent fudge like treats, but when you’re a busy person with other things to get to, every second counts. 

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With the time you save in using a singular flour, you also get a more nutrient dense and lower carb end result since starches and gums increase the glycemic index, causing a rise in blood sugars and can sometimes slow down the digestive process, making all the nutrients in these a little easier to absorb. Which, I’m happy to say, should give you a little boost of energy. 

This was the first time we used quinoa flour after finding it in the gluten free baking isle at our local grocery store. Made by one of our favorite gluten free flour and oat producers, Bob’s Red Mill. It’s also how we found this recipe, so I can’t take credit for all of its glory. I only switched a few ingredients to lower the sugar content, changed the name since we’re not using sour cream like the original recipe, and increased nutrient value. Making this slightly altered ‘cupcake’ a powerhouse super treat I think you’ll want to keep. 😉 It has a slight quinoa undertone, but it mostly reminds me of chocolate and espresso…healthy and indulgent. 

Here’s the recipe: 

  1. 1/4 C unsalted pasture raised butter
  2. 1/2 C filtered water
  3. 1/4 C cacao powder (We like Nutiva) 
  4. 1 C coconut sugar 
  5. 1 1/4 C quinoa flour (Bob’s Red Mill) 
  6. 1/2 tsp baking soda (Bob’s Red Mill) 
  7. 1/2 tsp baking powder ( aluminum free) 
  8. 1/2 tsp fine sea salt (Real Salt Brand or Pink Himalayan) 
  9. 2 pasture raised eggs; separated (Vital Farms or your favorite pasture raised variety) 
  10. 1/2 tsp mexican vanilla (or regular pure vanilla extract) 
  11. 1/4 C greek yogurt made by pasture raised (grass fed) cows (plain and unsweetened) 

Preheat your oven to 350 degrees F. Line a cupcake tin with parchment paper muffin liners. 

In a medium saucepan combine butter and water. Melt together and bring to a boil. Remove from heat and let cool slightly. Whisk in the cacao powder and set aside. Sift quinoa flour, coconut sugar, baking soda, baking powder and salt together into a large mixing bowl. Whisk to combine. 

Using two more mixing bowls, one small and one medium, separate the eggs. Whites should be dropped into the larger bowl and yolks go into the small one once separated. Add vanilla and yogurt into the egg yolks, then the cooled chocolate mixture. Whisk smooth then mix into the flour mixture. It will be thick. 

Using a handheld electric beater, beat the egg whites until soft white peaks form. Then fold into the chocolate batter with a rubber spatula. 

Using a mini ice-cream scooper, scoop the batter into the muffin tin. Bake for 10-12 minutes. 

Let cool and ice with an icing of choice or eat as is. We made these for like the 100th time today and finished them with a strawberry, almond butter and chocolate icing, thickened with coconut flour. The people here always think the ‘natural’ icings I’ve been coming up with are not sweet enough for them, but if you have less of a sweet tooth and want to try them out I’ll post two options below with estimated measurements.

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Maple Almond Butter Icing:

  1. about 1/2 C almond butter (unsweetened- we like the 365 brand found at whole foods, or Costco carries a version too) 
  2. maple syrup – about 1/2 C
  3. pinch of cinnamon and sea salt

Whisk all ingredients together until smooth. Pipe using piping bag and tip onto cupcakes. 

Strawberry Chocolate Almond Butter Icing:

  1. 1/2 C strawberry preserves (we made ours with fresh strawberries, coconut sugar, and filtered water)
  2. 1/4 C almond butter
  3. 1/3 C cacao powder
  4. about 4 TB coconut flour

Whisk until smooth. Pipe onto cupcakes. Sprinkle a little maldon sea salt for garnish and a more intense flavor. 

Greek Yogurt Fudge Cupcakes
A healthier more nutrient dense alternative to mainstream fudge cupcakes.
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Ingredients
  1. 1/4 C unsalted pasture raised butter
  2. 1/2 C filtered water
  3. 1/4 C cacao powder
  4. 1 C coconut sugar
  5. 1 1/4 C quinoa flour
  6. 1/2 tsp baking soda
  7. 1/2 tsp baking powder
  8. 1/2 tsp fine sea salt
  9. 2 pasture raised eggs; separated
  10. 1/2 tsp mexican vanilla
  11. 1/4 C greek yogurt (from pasture raised/grass fed cows)
Instructions
  1. Pre-heat oven to 350 degrees F. Line muffin tin with parchment paper baking cups. In medium saucepan, bring butter and water to a boil. Remove from heat and cool slightly. Whisk in cacao powder until smooth and set aside. Sift flour, sugar, baking powder, soda and salt together into large mixing bowl. Separate eggs into two separate mixing bowls. One large and one small. Drop whites into larger bowl and yolks into the smaller one. Add yogurt, vanilla and chocolate mixture to yolks and whisk together. Mix into dry mix. Using an electric hand beater, beat egg whites until soft peaks form. Fold into chocolate batter. Bake for 10-12 minutes or until puffy and set. Let cool before serving, and before piping any icing to prevent them from falling apart.
Adapted from Bob's Red Mill
Adapted from Bob's Red Mill
Sunshine and Sea Salt http://sunshineandseasalt.com/

 

 

 

 

 

 

 

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  • Look at those little chocolate covered lips!! So adorable! These cupcakes look and sound amazingly delicious, Mary! I have actually never tried quinoa flour, since I’m the only one in my family who will eat quinoa. I bet they’d never even know these had quinoa with the butter, cacao, and sugar masking the flavor :) I like that it can be used alone without mixing in other flours. That definitely saves on time…I’ll have to look for it on my next trip to the grocery store!ReplyCancel

    • Yay! Thanks so much, Joscelyn! The people here don’t care much for quinoa either, except when fried and made into a cake, or in this case- a cupcake. 😉 I’m excited to try the flour on other things too, since it can be used as an AP. I hope y’all like it! xoReplyCancel

  • Mary,

    I love that you added nutrient dense ingredients to these cupcakes. Turning almond butter into frosting looks like sheer magic here – so brilliant! I can’t wait to try this recipe.ReplyCancel

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