You can bake this batter into a 9" 2 layer cake if you don't want to make cupcakes. It works just as well!

Equipment Needed

Measuring cups and spoons, blender, rice cooker or pot with a lid, mixing bowl, muffin tin and an electric mixer


Preheat the oven to 350°.

Cook the quinoa according to package instructions and let cool.

In a blender, combine the cooked quinoa, eggs, almond milk, vanilla (1 tablespoon), melted butter, coconut oil and pitted dates.

Purée until very smooth and transfer the mixture to a mixing bowl containing the xylitol (1 cup), baking powder, baking soda, salt, chia seeds and cocoa powder. Thoroughly whisk. 

Transfer the batter into a greased muffin tin and bake in then oven for 25 to 30 minutes. 

Let the cupcakes cool until they're room temperature.

To make the frosting, ensure the cream cheese and butter are at room temperature.

Combine the cream cheese, peanut butter, butter, xylitol and vanilla in a mixing bowl and beat until smooth with an electric mixer.

Cover each cupcake with 1/12th of the frosting (we used a piping bag from the dollar store).

Serve and enjoy!