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Gluten-Free Chocolate Chickpea Cupcakes |
"Delicious gluten-free cake that is a cinch to make. Rave reviews from everyone! No one can tell that the secret ingredient is chickpeas."
Ingredients :
- 1 1/2 cups semisweet chocolate chips
- 1/4 cup coconut oil
- 1 (15 ounce) can chickpeas (garbanzo beans), drained
- 4 eggs
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions :
Prep : 20M | Cook : 12M | Ready in : 40M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- 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.
- 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.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Notes :
- You can substitute 1/3 cup agave syrup for sugar.
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