I started with the recipe on the back of the Bob's Red Mill package of quinoa flour (click on photo for close-up view)
Then, I wanted some frosting and experimented with a sugar free chocolate ganache:
Heat 1/4 cup of heavy cream to boiling on stove top or in microwave
Add 3 ounces unsweetened baking chocolate and stir until chocolate is melted
Add sweetener (I used a dropper of liquid stevia and a 1/4 cup of splenda) to taste and stir until smooth
Full disclosure: My family found the frosting to be TOO bittersweet - I on the other hand have been having some Lindt 85% cacao chocolate squares as an occasional treat, and for me it's perfect. You could add some butter and/or additional sweetener to mellow out the chocolate hit if you like. They did like the cake portion a lot - but were expecting a more typically sweet frosting.
I used sparkpeople.com to compute recipe macros and here they are (Recipe made enough batter for 13 cupcakes, although 1 cupcake's worth somehow failed to make it to the pan)
Nutrition FactsUser Entered Recipe
Sat Fat: 5.1g
Polyunsaturated fat: .4g
Monounsaturated fat: 2.5g
Now for the good part: Photos!
This is a photo of the frosting after adding the chocolate and sweetener to the scalded cream.
VOILA! Bittersweet chocolate cupcakes!