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!
For more great recipes check out my new e-cookbook The Gluten Free Low Carber!
- 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
- 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.