A makeover of the popular Chocolate Quinoa Cake takes it from a good picnic cake, to a classy evening dessert. The addition of peppermint extract within, and a dark peppermint ganache frosting adds a depth and sweetness, making these quite the treat.

I topped mine with cacao nibs and mini candy canes from my David’s Tea but outside of the festive season I would vouch for fresh mint leaves. Oh for the change of season where this snow can melt away and the garden can flow with mint and other herby greens..

Chocolate Quinoa Cupcakes
From adapted from Quinoa 365: The Everyday Superfood
Makes 15 cupcakes

2/3 cup quinoa
1 1/3 cup water
1/3 cup milk
4 large eggs
1 tsp peppermint extract
¾ cup butter, melted and cooled
1 cup raw cane sugar (or white)
1 cup cocoa
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

Bring quinoa and water to a boil. Cover, cook for 10 mins. Turn off heat and leave for another 10 mins. Fluff with a fork and let cool.

Preheat oven to 180˚C. Lightly spray a 12- muffin pan with baking spray.

In blender combine milk, eggs, peppermint. Add 2 cups quinoa and the melted butter and blend until smooth. Add sugar, cocoa, baking powder, baking soda and salt to the blender and blend until well mixed. Pour into muffin pans and bake for 20 -25 minutes until knife inserted in centre of a cupcake comes out (fairly) clean.

Peppermint Chocolate Ganache Buttercream
Makes enough for 12 cupcakes

125g butter (salted)
1 1/2 cups icing sugar
1/4 cup cocoa
100g dark chocolate, melted
2 tsp peppermint extract
dash milk as required

cacao nibs
a candy cane, crushed (or fresh whole mint leaves)

Thoroughly beat butter until smooth and fluffy. Add icing sugar and cocoa and beat until smooth. Pour in cooled melted chocolate and peppermint extract and combine, adding milk as necessary to make easy to spread on cupcakes. Top cupcakes with cacao nibs and chopped candy cane (if desired).