German Chocolate Quinoa Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
German chocolate quinoa cupcakes are rich chocolate cakes with a nutty, coconut-pecan frosting made with vegan butter. They have a tender crumb and complex flavor. A modern take on a classic dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup cooked quinoa*
- 3 tablespoons unsweetened vanilla almond milk
- 2 eggs
- 4 tablespoons 1/2 stick vegan butter, melted and cooled**
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 teaspoon espresso powder (optional)
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup natural cane sugar
- 1/4 teaspoon salt
- Vegan Coconut Pecan Icing
- 1 cup pitted Medjool dates + 3/4 cup water
- 1/2 cup pecans
- 1/2 cup shredded coconut
- 1/2 teaspoon vanilla extract
- 4 tablespoons almond milk or coconut milk
- 1/2 teaspoon salt
- 1 cup chocolate chips (melted for topping (optional))
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 433mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 431mg
- Calcium
- 69mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 433MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.