Hello Peeps! I’ve got some serious chocolate for you today! So. Much. Chocolate!!!!! Enough chocolate that you won’t even mind that I snuck some garbanzo beans into this cupcake!
And though it may sound wacky, it’s not the first time I’ve experimented with chickpeas in gluten free baked goods. Last year I made this Chocolate Orange Garbanzo Bean Cake and also a comforting, fall-flavored Apple and Garbanzo Bean Cake which can both be made low carb by replacing the sugar with granulated sugar substitute.
I wanted to try the same technique in a low carb cupcake and it worked great. What’s also nice is that I made these in my blender and then poured them into the cups – super easy and fast to make! These are so chocolatey and decadent on their own that they can be eaten like a brownie with no frosting.
But oh the frosting! It’s so smooth and rich that you’ll want to eat it by the spoonful! This frosting is no joke people – I used 90% Cocoa Lindt bars to make it and it’s amazing! If you want a less intense chocolate flavor (wuss!) then you can substitute 85% or even 70% (seriously?) cocoa but be aware that you will increase the carb content exponentially as you lower the percentage of cocoa.
And finally, one last picture because who doesn’t love gratuitous photos of chocolate!
Chickpea Chocolate Cupcakes (Low Carb/Gluten Free)
- Yield: 12 cupcakes 1x
Ingredients
- For the cupcakes:
- 15 oz can of garbanzo beans
- 1/3 cup almond milk or water
- 4 eggs
- 2 Tbsp coconut oil
- 1/2 cup premium cocoa powder
- 1 tsp baking powder
- 3/4 cup granulated sugar substitute
- For the frosting:
- 3/4 cup heavy whipping cream
- 4 oz 90% cocoa Lindt chocolate bars
- 1 Tbsp sugar free hazelnut syrup
- 2 Tbsp coconut oil
- 1/2 cup granulated sugar substitute
Instructions
- Preheat your oven to 350 degrees (F). Drain and rinse your chickpeas. Add the chickpeas and almond milk (or water) to a blender or food processor. Puree until very VERY smooth. Add eggs one at a time, blending after each. Add the coconut oil, cocoa powder, baking powder and sweetener – blend until smooth.
- Pour into greased muffin tins or cupcake liners and bake for 25 minutes or until a toothpick inserted into the middle comes out clean. Cool.
- Meanwhile, to make the frosting, break up the chocolate and place it in a microwave safe bowl. Add your cream and coconut oil. Microwave on high for one minute. Stir. Microwave on high for another 30 seconds. Stir. If not completely smooth, repeat one more time. Stir in the sugar free hazelnut syrup and the sugar substitute.
- Cool in the refrigerator for at least half an hour or until firm.
- Remove from the fridge and whip until fluffy (I just used a fork). Then add to a pastry bag with a star tube on it and pipe onto the cupcakes.
- Store any uneaten cupcakes (as if!) in the refrigerator.
Notes
Approx. nutrition data per naked cupcake: 85 calories, 5g fat, 5g net carbs, 5g protein
- Category: Dessert
- Cuisine: Cupcakes
Nutrition
- Serving Size: 1 frosted cupcake
- Calories: 217
- Fat: 18g
- Carbohydrates: 7g net
- Protein: 6g
For more great recipes check out my new e-cookbook The Gluten Free Low Carber!
Kim Bee says
This looks fabulous Mellissa. I would never know this is a healthier version of a cupcake. You are so creative. And your piping skills rock.
Mellissa Sevigny (sevimel) says
Thanks Kim Bee! Coming from you with your own mad skillz, I consider that high praise for sure! :)
Anonymous says
I just made these today and they were great. True, they don’t rise but they are yummy. I did not frost them. However, I found there was a slight after-taste using Splenda. Is that what you used Mellissa? If not, then what did you use as a sugar substitute to keep them low-carb.
Mellissa Sevigny (sevimel) says
I used Ideal, which is a blended sweetener that includes xylitol and sucralose. I think that of the artificial sweeteners I’ve tried, that it tastes the most like sugar – even my husband doesn’t mind it and he really hates the flavor of most sugar free things.
Cool Design Shelties says
Yummy, I have to try these! Congrats on the cookbook :o)
Mellissa Sevigny (sevimel) says
Thanks CDS – hope you like the cupcakes!
Spencer says
Looks absolutely delicious! I have never previously considered putting chickpeas in a cake but it sounds amazing.
Mellissa Sevigny (sevimel) says
Thanks Spencer, it works surprisingly well! Just have to make sure they are really well pureed so that there are no chunks and you’ll never know they are in there! :)
Kitchen Riffs says
The garbanzo beans are a neat trick. Definitely have to try it! Really good stuff – thanks.
Mellissa Sevigny (sevimel) says
Thanks – hope you like them!
sensualappeal says
Holy wow, these look amazing and only ~80 calories each!?!?!? WOW!
Mellissa Sevigny (sevimel) says
Using a no calorie sweetener and the chickpeas instead of flour makes a big difference in calories as well as carbs. They taste pretty good without the frosting but for me it was worth the extra calories to eat them with the frosting! :)
Andrea Johnson says
Hello! The cupcakes look amazing I can’t wait to try them! Did you use Dutch process cocoa or natural?
Mellissa Sevigny (sevimel) says
I used Ghirardelli premium cocoa powder which isn’t dutch processed but my favorite cocoa when I can find it is Saco which is dutch processed and has a great flavor. Any higher end powder will work – the better quality chocolate you use the better your cupcakes will taste! Enjoy!
Sara says
they look so delicious!
Congratulations
sara
Mellissa Sevigny (sevimel) says
Thanks Sara!
liam @ the low carb recipes says
Those look delish! and from the look, you wouldnt be able to tell they were low carb.
Mellissa Sevigny (sevimel) says
Thanks Liam, they came out great! They didn’t rise as much as I would have liked so I’ll have to work on that for future recipes. They have a nice, soft texture though and the frosting is out of this world! Hope you try them out and report back!
Dawn says
Yum yum yum! I have got to try these out! Congrats on the cookbook, by the way! ;)
Mellissa Sevigny (sevimel) says
Thanks so much Dawn! We had company for dinner last night and they liked the cupcakes – never would have known they were sugar free or low carb if I hadn’t warned them! Hope you like them!