Gluten Free Chocolate Cupcakes

Bring water and quinoa to a boil in a medium sauce pan. Cover, reduce heat to simmer and cook for 10 minutes. Turn off the heat, leave covered and on burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Meanwhile, preheat oven to 350ºF. Line and grease 12 muffin tins.
Combine the milk, eggs and vanilla in a food processor or blender. Add the cooked quinoa and butter to the blender and blend until smooth.
Pour the batter evenly between the tins and bake on the center oven rack for 20 to 24 minutes, or until toothpick inserted into the center comes out clean. Remove from oven and cool completely. Frost and serve or store in sealed container in the refrigerator for up to one week. Tastes extra good with peanut butter frosting!