Chocolate Ganache Cupcakes
2 Cups Organic Quinoa, Cooked
1/3 Cup Unsweetened Almond Milk
4 Large Eggs (Pasture raised)
1/2 Cup Coconut Oil, Melted
1/2 Cup Bittersweet Chocolate, Melted
1 tsp Vanilla Extract
3/4 Cup Monkfruit Sugar
1/2 Cup Cacao Powder
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Himalayan Sea Salt
2 tsp Cinnamon
1 (15 oz) Can Coconut Cream
4 Cups Bittersweet Chocolate
Preheat oven to 350 degrees.
Melt coconut oil and chocolate over a double boiler
Place quinoa, almond milk, eggs, melted coconut oil and vanilla into a food processor, mix until smooth, about 30-60 seconds.
Add monkfruit sugar, cacao powder, baking powder, baking soda and salt and mix until well combined, about 30 seconds.
Divide batter into paper cupcake liners in muffin pan, filling about 2/3 full and bake 15-18 minutes or until a toothpick comes out clean.
Set aside to cool.
Melt chocolate in a double boiler.
Heat coconut cream over medium-high heat until almost boiling.
Pour hot cream over the chocolate and stir until smooth and uniform in color.
Refrigerate until thickened but still slightly soft, about 30 minutes.
Whip chocolate mixture until fluffy and lighter in color, about 2 minutes.
Pipe or spread over cooled cupcakes and enjoy!
Note: Use leftover ganache icing in your coffee, over ice cream, etc...
Prep Time: Approx. 20 Minutes
Bake Time: Approx. 15-18 Minutes
Yield: 16-18 Cupcakes