If you’ve been in relationship for a while, and it’s working, then you’ll know that romance and love are two different animals. Romance, as they say, is all glamor and theater, and while we need some now and then, it’s not love. Love is the hard work of showing up, and it’s rarely made of stardust.

Love does make all the difference to good cooking. It’s the extra care and attention that take food to the next level. And, a cook’s attitude is always the best seduction. 

For me, love is knowing that “we are what we eat.” I take that seriously, and strive to make our food healthy, delicious and wholehearted. 

These quinoa chocolate cupcakes meet the mark. They’re on the healthy side, with half the usual sugar of a celebration cake. Plus, they’re moist and delicious, with a touch of romance for Valentine’s. 

I think you’ll be pleased to have a recipe for chocolate ganache that doesn’t use chocolate chips and is also low in sugar yet luscious. The hint of spice and heat keeps them coming back for more, while the alluring pistachio and rose petal topping adds a touch of exotica. Love may be hard work, but it doesn’t have to be boring, so a touch of glamor and theater, now and then, can’t hurt. 

Chocolate Quinoa ‘Babycakes’

Makes 12 cupcakes or 30 mini-muffin-size cakes 

Ingredients

2 cups (240g) cooked quinoa without added salt 

1 cup (100g) sifted natural non-Dutch-processed cocoa powder (light brown color) 

3/4 cup (125g) whole cane sugar  

4 tablespoons (21g) finely ground flaxseed (flax binds like eggs)

3/4 teaspoon sea salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground Ceylon cinnamon

2 teaspoons vanilla extract 

1 cup (250ml) classic unsweetened canned coconut milk

3/4 cup (150g) melted and cooled unsalted butter

3/4 cup (100g) finely chopped pistachios

1/4 cup (50g) finely chopped pistachios for decoration

1 handful dried culinary rose petals finely chopped for decoration 

Instructions

Make ganache the day before, so it can set. (See recipe that follows.) If you can’t make it ahead, it’ll be runnier but still delicious.

Cook quinoa, cool and set aside. I make mine in a rice cooker. (1 cup raw quinoa + 2 cups water makes approximately 3 cups cooked quinoa)

Preheat oven to 350 degrees Fahrenheit. 

Prepare muffin tin with liners.

Assemble all ingredients. 

Melt the butter and let it cool.

Chop the pistachios and set them aside.

Grind rose petals in a spice grinder or food processor. 

Add the rose petals to 1/4 cup pistachios. Process them together until fine. 

Sift the cocoa powder with all other dry ingredients except for the flax meal. 

In a food processor: 

Add the wet ingredients, including the flax meal and quinoa. 

Process for 3-4 minutes until the batter is completely smooth – taste to make sure.

Add in the dry ingredients 1/3 at a time, except the pistachios, and process until smooth.

Fold in the chopped pistachios.

Let the batter sit for 5-10 minutes to allow the flax meal to gel.   

Fill the cupcake liners 2/3 full and bake on middle rack for about 30 minutes, or 13 minutes for the mini muffins. 

Let the cupcakes cool completely before unwrapping. 

Chocolate Ganache

Makes 2 cups

No chocolate chips here, just rich, creamy and delicious ganache with a hint of spice and heat. This chocolate version is made with cocoa powder, butter and coconut milk. 

Ingredients

2/3 cup (150ml) classic unsweetened coconut milk

1/2 cup (50g) sifted natural non-Dutch-processed cocoa powder

1/2 cup (85g) whole cane sugar

1/2 cup unsalted butter

1/4 teaspoon sea salt

1 teaspoon Ceylon cinnamon

2 teaspoons vanilla

A pinch of cayenne (1/4 teaspoon) or to taste

INSTRUCTIONS

On a low heat, melt the butter, and then add the coconut milk and sugar. 

Stir until sugar is melted. 

Sift in cocoa and spices.

Stir until combined. 

Take the pan off the heat and add the vanilla.

Taste the ganache and correct it as needed. 

With a handheld mixer, mix the ganache on high speed for 2 minutes or until completely smooth. 

Let it chill until set, or overnight.

Spread the cupcakes with the ganache and top with the pistachio and rose mixture. 

Sidonie Maroon is a chef, culinary and arts educator, and food writer. She has lived in Jefferson County for 23 years. Connect with her at sidomaroon@yahoo.com.