In a pan cook 3/4 cup dry quinoa in 1 1/2 cups water. ( it ll produce approximately 2 cups of cooked quinoa.) Spread it out on a baking sheet to cool.
Heat oven to 180℃. Line 12-14 muffin tins with paper cup liners .
Mix the milk, eggs and vanilla in a blender or food processor.
Add the cooked and cooled quinoa, butter, and coconut oil to the blender. Grind the cooked quinoa.
Sift the sugar, cocoa, baking powder, baking soda and sea salt in a large bowl.
Add the wet ingredients from the blender to the dry ingredients in the bowl and mix until thoroughly combined. Fill lined muffin tins 3/4 full, spreading to the edges.
Bake at 180 degrees for 24-27 minutes or until toothpick inserted comes out clean.Remove, let cool in tins for 10 minutes, then transfer to a cooling rack. Let cool before frosting .
Whipped Chocolate Coconut Cream Frosting: Melt chocolate in a bowl over, simmering water.
Remove the can of coconut milk from the refrigerator. Carefully open it and scoop the hardened milk from the can into the chocolate, saving the liquid for another use. Stir until melted and combined. Remove from heat,let it cool.
When completely cool and just beginning to harden slightly, beat with an electric mixer until light and fluffy.
It holds its shape and makes decorating with a piping bag over the prepared Quinoa Cup Cakes.
Sprinkle small sweet candies over frosting, chilled Chocolate Quinoa cup cakes are ready to serve.
