• Cooking Time: about 20 minutes
• Servings: 12
• Ingredients
• 1/4 cup Unsalted Butter
• 1/4 cup + 2 tbs Water
• 2 Tbs dark chocolate syrup
• 1/4 cup Cocoa Powder
• 1 cup Sugar
• 1 1/4 cups Quinoa Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 2 Eggs
• 1/2 tsp Vanilla powder
• 1/4 cup Sour Cream
• 1/3 cup peanut butter chips
• 1/3 container (16 oz) Chocolate or Fudge Frosting, optional or your home made frosting

1. 1. Preheat oven to 350 degrees.
2. 2. Combine the Dry ingredients in a lidded container. Shake to thoroughly mix. (This can be prepared and stored for future use with mixing and baking instructions.)
3. 3. Pour the Dry Ingredients in to a large mixing bowl, add the eggs, melted butter, sour cream and chocolate syrup. Mix to combine, gradually adding water. Mix at a medium speed for about 2 minutes.
4. 4. Spoon into a muffin tin lined with paper cup cake liners.
5. 5. Evenly distribute the peanut butter chips over the cupcakes. Lightly press them in with a fork or spatula.
6. 6. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.
7. 7. Let cool.
8. 8. Frost by piping the frosting from a bag, if frosting desired.
10. Yield: 12 delicious nutritious muffins
12. Nutrition Facts (W/O frosting)
13. Serving size: 1/12 of a recipe (2.6 ounces).
15. Nutrition information calculated from recipe ingredients.
16. Amount Per Serving
17. Calories 256.02
18. Total Fat 10.4g
19. Saturated Fat 4.99g
20. Cholesterol 47.53mg
21. Sodium 214.73mg
22. Potassium 72.33mg
23. Total Carbohydrates 39.79g
24. Fiber 2.74g
25. Sugar 25.84g
26. Protein 3.68g

Haven't had a good chocolate cupcake in over 3 years. The recipe originally came from Bob’s Red Mill. I made a a couple of changes. These are not only very good, they are nutritious.