I absolutely love these chocolate chickpea cupcakes.
When I found this recipe, I expected they would be a mediocre treat to satisfy my chocolate craving without compromising my daily nutrition goals too much. However, I wouldn’t have dreamed that we would determine them company-worthy. Let’s be real, most of us see chickpeas as belonging on a salad bar, not in cupcakes. However, the rich and gooey goodness that hit my taste buds was certainly a pleasant surprise. This recipe has left me hooked on baking chickpeas into desserts and led me to create my Flourless Chocolate Chip Coconut Cake. I even made these for myself on my birthday. Because, why not?
These cupcakes come out perfectly moist each and every time. I knew I had found a recipe to keep when Casey, my taste-tester and previously picky husband, actually said that he preferred these to regular cupcakes. Having Casey’s seal-of-approval helps bring me to the real world. You see, being a Dietitian is ingrained in me. I generally enjoy healthy food, but I can also be overly optimistic about the taste of a recipe if I know that it is “healthified.”
These cupcakes are now Casey’s favorite to make for friends and family. We love to let our company guess the secret ingredient. In fact, Casey loves them so much he couldn’t resist creating a smiley face in the coconut oil.
Not only do these cupcakes taste divine, they are really simple to make. We have found it’s easiest to just throw everything in the blender at once to mix and then pour them into muffin cups. We use our nutribullet, which grinds up the chickpeas really well.
These are wonderful warm, but they are a great dessert to make a day ahead if needed since they are so moist. They are also great to share with friends and family with dietary restrictions, as they are dairy, gluten, soy, and wheat free.
After trying this recipe I think you’ll see that chickpeas belong in baked goods…not the mediocre salad bar.
Chocolate Chickpea Cupcakes
- 1 can chickpeas rinsed and drained
- 3 eggs
- 1/2 cup pure maple syrup
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 3 Tbsp coconut oil melted
- 1 tsp pure vanilla extract
- 1/3 cup dark chocolate chips
Preheat oven to 350°F.
Line a 12 cup muffin pan with liners or coat with coconut oil.
Blend chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and vanilla until smooth.
Top the cupcakes with chocolate chips.
Bake 18-20 minutes until toothpick inserted in center comes out clean.