Gluten-Free Chocolate Chickpea Cupcakes

Chickpeas are the secret ingredient in these delicious gluten-free chocolate cupcakes.

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1 1/2 cups semisweet chocolate chips

1/4 cup coconut oil

1 (15 ounce) can chickpeas (garbanzo beans), drained

4 eggs

1/2 cup white sugar

1 teaspoon baking powder

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Melt chocolate chips and coconut oil in the top of a double boiler over simmering water, 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 chocolate mixture and blend until smooth. Pour batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.

Gluten-Free Chocolate Chickpea Cupcakes

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