Ingredients
Scale
- 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
