Gluten-Free Chocolate Chickpea Cupcakes recipe

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Ingredients

1 ½ cups semisweet chocolate chips
¼ cup coconut oil
1 (15 ounce) can chickpeas (garbanzo beans), drained
4 eggs
½ cup white sugar
1 teaspoon baking powder
1 teaspoon vanilla extract

Nutrition Info

225.7 calories
carbohydrate: 27.1 g
cholesterol: 62 mg
fat: 12.9 g
fiber: 2.3 g
protein: 4.1 g
saturatedFat: 8.4 g
servingSize: -
sodium: 136.1 mg
sugar: 19.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

  2. Melt chocolate chips and coconut oil in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

  3. Blend chickpeas, eggs, sugar, baking powder, and vanilla extract together in a blender or food processor until smooth. Add chocolate mixture and blend until smooth. Pour batter into prepared muffin cups.

  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

Recipe Yield

12 cupcakes

Recipe Note

Delicious gluten-free cake that is a cinch to make. Rave reviews from everyone! No one can tell that the secret ingredient is chickpeas.

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