Gluten-Free Chocolate Chickpea Cupcakes

Gluten-Free Chocolate Chickpea Cupcakes
  • 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


  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.

04/01/2018
Gluten-Free Chocolate Chickpea Cupcakes, recipe PT15M PT1H 5 455 calories

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