About this recipe:Delicious gluten free cupcakes that are really easy to make. No one can tell that the secret ingredient is chickpeas!
Makes: 12 cupcakes
250g dark chocolate chips
60ml coconut oil
1 (400g) tin chickpeas, drained
100g caster sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 180 C / Gas 4. Grease a 12-hole muffin tin or line with paper cases.
Place the chocolate chips and coconut oil into a glass or metal bowl and set over the top of a pan of barely simmering water to melt, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Blend chickpeas, eggs, sugar, baking powder and vanilla extract together in a blender or food processor until smooth. Add melted chocolate mixture and blend until smooth. Pour cake batter into prepared paper cases.
Bake in preheated oven until a skewer inserted in the centre of a cupcake comes out clean, about 20 to 25 minutes.