Submitted by: Janelle Blair
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Gluten Free, High Protein, Low Carb Chocolate... enough said. From ibreatheimhungry blog. I left off the frosting as it added a lot of fat. The recipe for it can be found at http://www.ibreatheimhungry.com/2012/07/chickpea-chocolate-cupcakes-low.html
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.