Gluten-Free Chocolate Cupcakes Made With Garbanzo Bean Flour
These gluten-free cupcakes aren't special or spicy, and they don't have a unique earthy finish; they taste like classic all-American chocolate birthday cake.
Servings: 30 cupcakes
- 2 3/4 cups garbanzo bean flour sifted twice
- 1 3/4 cups sugar
- 3/4 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 cup olive oil
- 1 cup whole milk
- 1 cup boiling water
In a large mixing bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Mix in eggs, vanilla, olive oil, and milk until just combined.
Mix in water.
Fill cupcake liners just halfway.
Bake at 350 F for 25 minutes or until the top bounces back when lightly touched.
Chocolate Hummus Frosting and Roasted Chickpea Topper
You can frost these cupcakes with any of your favorite frostings. However, for extra chickpea fun, I highly recommend frosting with chocolate hummus and topping with roasted chickpeas just before serving.
Calories: 134kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Cholesterol: 11mg | Sodium: 127mg | Potassium: 160mg | Fiber: 1g | Sugar: 13g | Vitamin A: 35IU | Calcium: 27mg | Iron: 0.9mg