Sour Cream Fudge Cupcakes Made with Quinoa Flour
Indulge in the perfect balance of rich chocolaty flavor and wholesome nutrition with these Sour Cream Fudge Cupcakes Made with Quinoa Flour. Using naturally gluten-free quinoa flour as the base, these cupcakes deliver a delightfully moist and tender crumb that's elevated by the tangy creaminess of sour cream and the decadent depth of unsweetened cocoa powder. Sweetened just right and enhanced with optional dark chocolate chips, these cupcakes are a healthier yet heavenly twist on a classic treat. Perfect for dessert, parties, or an afternoon pick-me-up, these cupcakes are easy to make in just 35 minutes from prep to finish, and they come out bakery-perfect every time. Whether you're gluten-free or just looking to experiment with alternative flours, this recipe is sure to become a favorite in your baking repertoire.
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Ingredients
- 1 cup Quinoa flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted and cooled
- 0.5 cup Sour cream
- 1 teaspoon Vanilla extract
- 1 unit Large egg
- 0.25 cup Whole milk
- 0.5 cup Dark chocolate chips (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Step 2
In a large mixing bowl, sift together the quinoa flour, cocoa powder, baking powder, baking soda, and salt. Stir to combine evenly.
Step 3
In a separate medium bowl, whisk together the granulated sugar, melted butter, sour cream, vanilla extract, and egg until smooth and creamy.
Step 4
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula or wooden spoon until just combined. Do not overmix.
Step 5
Gently fold in the milk until the batter reaches a smooth, pourable consistency. If using dark chocolate chips, fold them in at this stage.
Step 6
Evenly divide the batter among the cupcake liners, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
Step 8
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Frost or serve as desired and enjoy!
Nutrition Facts
| Serving size | (871.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3086.7 |
| Total Fat 187.2g | 0% |
| Saturated Fat 109.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 509.2mg | 0% |
| Sodium 1854.4mg | 0% |
| Total Carbohydrate 381.1g | 0% |
| Dietary Fiber 59.6g | 0% |
| Total Sugars 214.0g | |
| Protein 62.2g | 0% |
| Vitamin D 67.8IU | 0% |
| Calcium 564.2mg | 0% |
| Iron 33.8mg | 0% |
| Potassium 3346.3mg | 0% |
Source of Calories