Note: My sister tried the recipe and said she had difficulty getting it out of the pan. Will try to make it again and see If I can replicate my previous trial. Hopefully, I did not add some ingredient that I have forgotten to take account.
This recipe is adapted from here and here. Of course, it has my additions and omissions :)
You did read the title right. Before you raise an eyebrow skeptically, I would urge you to give it a try. :)
Ingredients
Chickpeas - 1 can
Cocoa Powder - 1/2 cup
Brown sugar - 1/4 cup packed
Applesauce - 2 Tbl sp (as a substitute for the Oil)
Avocado - 0.5 medium size (as a substitute for Eggs)
Baking powder - 1 tsp
Water - 1/3 cup ( I infused it with coffee. Alas! The coffee flavor refuses to show up in my final product.)
Method:
1. Puree chickpeas, water, applesauce, and avocado.
2. Take this puree in a mixing bowl and sift in the cocoa powder and baking powder. Mix well.
3. Add in the brown sugar. Mix well. The batter will feel light and airy.
4. Scoop into 10 muffin tins and bake at 350 degree until tooth pick comes out clean (I baked for around 35 minutes).
PS:
1. Increase the amount of sugar or add chocolate chips or use sweetened cocoa powder, if sugar levels have to be increased. I love the bitterness of the cocoa but it is not everyone's cup of tea :)
2. In the future I would fill the cupcake tins up to the top. These cupcakes do not puff up as much as the regular cupcakes do and mine look flatter than most regular cupcakes :). Probably has to do something with the substitutions.
3. Why am I baking and cooking this much? I'm not sure. This baking thingy has turned into an obsession :) Hopefully, with school beginning Monday, I will be out of it :)
4. In the future, would definitely use cupcake liners.
5. Traditionally, they ask you not to substitute all of the butter or oil but I did and cupcakes tasted fine :)
6. Do not tell your kids what's in it because they won't find out if you don't tell :)
7. Did I mention its Vegan??
8. In the future, will add 1 tsp of baking soda as well to help my cupcakes puff up more.
Pictures:
This recipe is adapted from here and here. Of course, it has my additions and omissions :)
You did read the title right. Before you raise an eyebrow skeptically, I would urge you to give it a try. :)
Ingredients
Chickpeas - 1 can
Cocoa Powder - 1/2 cup
Brown sugar - 1/4 cup packed
Applesauce - 2 Tbl sp (as a substitute for the Oil)
Avocado - 0.5 medium size (as a substitute for Eggs)
Baking powder - 1 tsp
Water - 1/3 cup ( I infused it with coffee. Alas! The coffee flavor refuses to show up in my final product.)
Method:
1. Puree chickpeas, water, applesauce, and avocado.
2. Take this puree in a mixing bowl and sift in the cocoa powder and baking powder. Mix well.
3. Add in the brown sugar. Mix well. The batter will feel light and airy.
4. Scoop into 10 muffin tins and bake at 350 degree until tooth pick comes out clean (I baked for around 35 minutes).
PS:
1. Increase the amount of sugar or add chocolate chips or use sweetened cocoa powder, if sugar levels have to be increased. I love the bitterness of the cocoa but it is not everyone's cup of tea :)
2. In the future I would fill the cupcake tins up to the top. These cupcakes do not puff up as much as the regular cupcakes do and mine look flatter than most regular cupcakes :). Probably has to do something with the substitutions.
3. Why am I baking and cooking this much? I'm not sure. This baking thingy has turned into an obsession :) Hopefully, with school beginning Monday, I will be out of it :)
4. In the future, would definitely use cupcake liners.
5. Traditionally, they ask you not to substitute all of the butter or oil but I did and cupcakes tasted fine :)
6. Do not tell your kids what's in it because they won't find out if you don't tell :)
7. Did I mention its Vegan??
8. In the future, will add 1 tsp of baking soda as well to help my cupcakes puff up more.
Pictures:
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