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