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!
Morla says
I want to suggest a little salt. It rounds this out perfectly
Arnie Gelber says
Dear Melissa,our children have been visiting us from Melbourne for the last two weeks. Our daughter and one of our grandchildren are gluten intolerant. She has made your chocolate cupcakes when we visited her and just made them yesterday at our home. When we first tasted them I couldn’t believe that they had a chickpea base. They were so rich and brownie – like without the icing! I just have to add we are brownie fanatics and have no intolerances – do our best to eat “healthy” but as food is a great joy for us and a major contributor to our quality of life – we don’t stint on butter from time to time nor sugar – rather have a little of the “real thing” than lots of artificial and extremely unhealthy substitutes. Wish all “healthy” food tasted as good as your cupcakes. We will certainly continue to link in with your blog.
Mellissa Sevigny says
Thanks so much Arnie! There is no higher praise than when someone who doesn’t have to eat low carb and gluten free still enjoys the recipes!! I appreciate you taking the time to let me know, and I hope you enjoy the rest of your visit with your family!
Fa says
Could I substitute Chickbeans for cauliflower puree? and i cant find granulated sugar substitute. Can i use stevia? Thanks!
Mellissa Sevigny says
As long as you calculate how much stevia you need for the equivalent amount of granulated sugar substitute (measures the same as sugar) you should be fine. I’ve never tried this recipe with cauliflower puree, so I really can’t say how it would come out. You could always try the cauliflower brownies instead – I know that one works!
Nancy says
Can’t wait to try this recipe! My son has an allergy to eggs – do you think I can substitute the Ener G egg replacer for the actual eggs? Thanks – looks delish!
Mellissa Sevigny says
I don’t see why not Nancy – hope he likes them! :)
Nancy says
Thanks – will let you know how they turn out with the egg replacer!
Safiyyah says
Can you substitute the eggs with a fruit puree?
Mellissa Sevigny says
I couldn’t say, as I’ve never tried it. Let us know if you do try it and how it works out!
Sara says
My “cupcakes” are in the oven!
I was going to make cupcakes, but I felt sooo lazy that I only greased a cake pan, I hope it tastes great! My mum was (is) a little unconvinced about the garbanzos, but if it is good, I’m making it for my classmates, they are kind of picky and they always expect me to make them great cakes.
I also substituded the sugar for 1/2 cup honey because I can’t eat any sugar, but I think it will come out great, have a nice day! :)
Cathy says
Thank you so much for this awesome recipe! I used it yesterday to make a cake for my boyfriends birthday. He loved it! Called it a “do over” which is our code for “make this again”
Mellissa Sevigny says
Thanks for the feedback Cathy, I’m glad this one was a hit with the boyfriend!!! :)
linda says
I was just diagnosed with gestational diabetes and had to cut out all sweets because it raised my glucose too high. I’m making these today to try. I can’t wait I need something a little sweet for a change. Thanks for posting!
Grace S. Gage says
Hello, I just discovered you blog and it looks fab! I am on a low-carb diet, and am always looking healthy food alternatives so your blog is perfect for me! I tried bean brownies once, but I didn’t like them at all. It tasted like a chocolate burrito. LOL I want to try these though, as chick peas don’t have as strong of a flavor as black beans. Great idea! I don’t have any coconut oil though, do you think I could use vegetable oil or would that mess up the recipe? Thanks!
Mellissa Sevigny says
I think butter would be better than vegetable oil Grace, but it should work. Maybe increase the sweetness just a tad also to make up for the slight flavor the coconut oil would normally impart – hope you like them!
Sssharpsco says
Could I substitute egg beaters for the eggs? Also if I don’t have coconut oil,could I use smart balance?
Thanks
Mellissa Sevigny says
I can’t say for a certainty as I’ve never tried it, but in theory there shouldn’t be any problems with that! Hope you like them!
Kim says
I just baked my cupcakes. My frosting is sitting in the fridge. I can’t wait for them to be finished! Waiting is so hard, even for grown ups! lol I will report back to you tonight when I get off work! :-)