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This recipe was uploaded by Roamyourwayhome
The main motivation for initially trying this recipe was pure curiosity. Chickpeas? With chocolate? Really?
Despite having an odd assortment of ingredients, the end result is a wonderfully rich, moist cupcake that isn’t overly sweet, but incredibly satisfying.
Even though this recipe has a boat load of chocolate and a generous amount of sugar, the trade off is that it is high in fibre, high in protein, and gluten free (that is what I tell my self when I am debating whether to gobble down a second).
Preheat your oven to 350 degrees F (175 degrees C) and lightly grease your cup cake or muffin tins.
Place the chickpeas and eggs in a food processor (or hand blender), combine until smooth. Add the sugar, vanilla, baking powder and finely chopped orange zest (to taste). Pulse until combined.
In a double boiler (or microwave) melt the chocolate and butter. Once melted, remove from heat and pour in to the chickpea mixture. Mix until combined.
Spoon batter in to cup cake or muffin tins.
For regular sized cup cakes bake for 20-23 minutes, for mini cupcakes bake for 12-15 minutes - or once a skewer comes out clean.
Let cool completely and then garnish with remaining orange zest.
When summer berries are in abundance, I sometimes add a tablespoon of raspberry jam to the mixture and serve with fresh raspberries - delish!
If you have a sweet tooth, slap some chocolate icing on top for extra treat.
For more of my kitchen adventures, visit my blog www.roamyourwayhome.com