1 cup cooked quinoa
3 tbsp butter softened (you can reduce it to 2 1/2)
2 tbsp oil (I used olive oil)
1/2 cup cocoa powder
3/4 cup brown sugar (add more if you like it more sweet; I like it a bit bitter sweet)
2 tbsp milk
1 tsp vanila essence
1/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt (skip if using salted butter)
Cook 3/4 cup quinoa in 1 1/2 cup boiling water on a medium flame till all the water is absorbed and the quinoa is transparent with a whitish tail. Cool the quinoa. Measure out 1 cup and keep aside. You can keep leftover quinoa in the refrigerator, covered, for later use.
In a bowl, beat the eggs, milk, softened butter, and oil till smooth and creamy. Add the sugar and beat further. Now add the cooked and cooled quinoa and mix. Add the essence, cocoa powder, baking powder, baking soda, salt (if using) and beat further.
Pre heat the oven at 180 degree celsius. Now line a muffin tray with 8 paper liners and spoon out the batter upto 3/4 level of each cup. Bake in the pre heated oven for 20-25 minutes until a toothpick inserted comes out clean and the cupcakes look set. Cool on wire rack and store in air tight container, either at room temperature or in the refrigerator.