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!
Elbow says
Hi Melissa,
A friend tells me you cannot buy Swerve in the US yet. Must be ordered from Canada!
http://www.swervesweetener.com/request-a-sample/
You might want to try this link to get a sample.
Elbow
Mellissa Sevigny says
Hey thanks for the tip – and I’m always down for free samples so thanks for the link too!
Elbow says
I am interested in your choices of sweeteners. What is your preference for avoiding sugar in baked goods? Could stevia be used in this recipe? Thanks for your insight!!
Mellissa Sevigny says
I used to use stevia all the time – especially commercial brands that are formulated for cooking, but I developed a sensitivity to it (and all plants related to it like chamomile and echinacea) so I know that it would work if it’s your sweetener of choice. I’ve also experimented with xylitol blends like Ideal, and Splenda granulated works if you can tolerate it which some people can’t. Erythritol works well for some people too though I haven’t experimented with it much yet. There is a sweetener called Swerve that a lot of low carb blogs use which I can’t find around here so haven’t tried that yet either. There are so many options out there, it’s really about finding what works best for you!
Anonymous says
I just made these, they turned out pretty good. I only used 1/4 cup of sugar, I did not want to use a sugar substitute as that is a very unhealthy alternative. I think for the next batch I will add a banana and a little bit of peanut butter. I skipped the frosting as well. Who would have known chick peas and chocolate together, thanks for the great recipe!
Mellissa Sevigny says
Thanks for the feedback! I have cut out sugar substitutes as well and I will also try sweetening with mashed banana next time! Glad you liked them!
DEBBIE says
DID YOU EVER TRY THE MASHED BANANA I JUST TRIED THESE AND THEY WERE REALLY GOOD, ALSO PUT CINNAMON IN IT. .
Mark says
Who knew chickpeas could be make into a dessert? Thanks for the recipe. If I’m feeling courageous, I’ll try it out!
Mellissa Sevigny says
Thanks Mark, let me know if you try them and what you thought of them!
Bridget from Refined Vintage says
This looks like a real chocolate Iced cupcake! I can’t wait to try it. I am loving all your recipes, but I read in another post that using a vita mix could be a problem, and I wondered if that would be a problem with this recipe? I do not have a food processor or regular blender. I figured I would just do it on low, maybe quick on & off pulses? Thanks!
Mellissa Sevigny says
I did mine in the vitamix and it works perfectly! Hope you like them!
j3nn says
Chickpeas are an awesome base for baking! And the frosting looks PERFECT! Drool. :)
Mellissa Sevigny says
Thanks, it worked great!
Anonymous says
Being on Weight Watchers, I calculated the points plus values… The plain cupcake came out to 3 points, and the cupcake with frosting was 7… not too bad for an occasional sweet treat.
Mellissa Sevigny says
Thanks for doing that conversion for us!
Dionna Mash says
These look so amazing! I must try. Maybe vanilla or peanut butter version?
Mellissa Sevigny (sevimel) says
I think the basic recipe would lend itself to almost any flavor – just not too delicate or you might still taste the chickpeas which probably wouldn’t be great.
Anonymous says
I made these today. The cake got stuck to the cupcake liners. I followed the recipe exactly. Don’t know how to fix. Please help.
Mellissa Sevigny (sevimel) says
Sorry they stuck for you, some of mine did too! I think it’s the thin paper liners that are the problem, if you use the foil liners it shouldn’t stick. And you can always spray a little oil on them if necessary…
Javelin Warrior says
I love the use of chickpeas in these cupcakes! They look fantastic and yet healthful all at once… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I can’t wait to see what you create next…
Mellissa Sevigny (sevimel) says
Thanks so much JW – it’s always a pleasure and an honor to be featured on Food Fetish Friday!!! :)