Chocolate Peppermint Cupcakes
 
 
Serves: 15
Ingredients
  • Cupcakes:
  • 1 15-oz. can chickpeas, drained
  • ⅔ cup unsweetened, no pulp, orange juice
  • 4 free-range eggs
  • ½ cup agave nectar
  • ⅔ cup unsweetened cocoa powder
  • ½ teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • 1 teaspoon vanilla extract
  • Frosting:
  • 1 cup dark chocolate chips
  • ⅓ cup coconut oil
  • 1 tablespoon pure peppermint extract
Instructions
  1. For the cupcakes: Preheat oven to 350°F. Line a cupcake tin with liners.
  2. Blend chickpeas and orange juice in a food processor until smooth. Add in eggs, 1 at a time, blending in between.
  3. Add remaining ingredients to a large bowl. Mix in chickpea mixture until well combined.
  4. Fill each cupcake liner around ¾ full and bake 18-20 minutes, until toothpick inserted in middle comes out clean.
  5. Allow cupcakes to cool completely before frosting.
  6. For the frosting: In a small saucepan over very low heat, melt chocolate and coconut oil
  7. Stir in peppermint extract
  8. Place frosting in refrigerator for 15-30 minutes to thicken, checking often to make sure it doesn't get too firm! (if it does, just pop in the microwave for 10 seconds and refrigerate again, or leave at room temperature for an hour)
  9. Remove from refrigerator and whip frosting with a hand blender until thick and fluffy
  10. Frost over cupcakes!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/chocolate-peppermint-cupcakes-gluten-free/