Gluten Free Chocolate Chickpea Cupcakes Recipes

CHICKPEA CHOCOLATE CUPCAKES (LOW CARB/GLUTEN FREE)

Steps:

• 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.
• Meanwhile, to make the frosting, break up the chocolate and place it in a microwave safe bowl. Add your cream and coconut oil. Microwave on high for one minute. Stir. Microwave on high for another 30 seconds. Stir. If not completely smooth, repeat one more time. Stir in the sugar free hazelnut syrup and the sugar substitute.
• Cool in the refrigerator for at least half an hour or until firm.
• Remove from the fridge and whip until fluffy (I just used a fork). Then add to a pastry bag with a star tube on it and pipe onto the cupcakes.
• Store any uneaten cupcakes (as if!) in the refrigerator.

GLUTEN-FREE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.
• Meanwhile, whisk the sugar, rice flour, amaranth flour, tapioca flour, baking powder, baking soda and salt in a large bowl. Beat the sour cream, vanilla and eggs in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine (don't overmix).
• Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes (18 to 20 minutes for minis).
• Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.

GLUTEN-FREE CHOCOLATE CUPCAKES

Steps:

• In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the water, oil, vinegar and vanilla. Stir into dry ingredients just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

GLUTEN FREE CHOCOLATE CUPCAKES

Steps:

• In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
• In a large bowl, blend together eggs, oil and agave.
• Blend dry ingredients into wet thoroughly.
• Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
• Bake at 375° for 20-22 minutes.
• Cool and cover with vegan "buttercream" chocolate frosting (http://www.elanaspantry.com/vegan-chocolate-frosting/).
• Serve.

GLUTEN FREE CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
• In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

GLUTEN-FREE CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 190C(Gas 5/375F). Line the cupcake tin with cupcake cases.
• Place the butter and sugar into a bowl, Whisk until pale and fluffy.
• Add the eggs one at a time, Add a little flour after each one. When combined add the vanilla and the cocoa powder, stir until combined.
• Divide up into the cupcake cases, Bake for 20 minutes until golden and risen.
• When cool make the icing, place the butter and the icing sugar into a bowl, mix together with the back of a spoon until soft and light.
• Place the icing into a piping bag and decorate the cupcakes.

GLUTEN-FREE DARK CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
• Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
• Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
• Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.