Guilt-less Desserts & Treats for your Family


Chocolate Cupcakes with Peanut Butter Cookie Dough Frosting

When I was 8 years old my best friend was a girl named Andrea. We made up our own language and would eat egg shells because we thought it would make us smarter (she is a lawyer, or magistrate now so I guess it worked!). I remember crying my eyes out when she moved to Sydney, and even watched the sky to try and see her plane fly by.
 
When I was 11 years old my best friend was Annaliese. I would spend ages crimping my hair before going to her house for a swim… which would render my efforts flat! Her brother built a spy trap to put on his door so we couldn’t sneak in.
 
Nearly 4 year old H recently told me that he was my best friend. It was a beautiful mothering moment… until he told me that his best friends were Harrison, Henry and Archer; not me! Thankfully I’ll always have coconut whipped cream.
 
I like to think peanut butter and chocolate are best friends. Sometimes they get together over a slice of bread, other times they get stuck in(to) a muffin. They simply belong together. 
 
What happens when best friends chocolate and peanut butter meet chickpeas? It would be like the cool kids at high school coming across a nerdy foureyed geek. At first sight they are complete opposites but, in classic coming-of-age-teen-movie style, the geek turns out to be the pretty girl/basketball hero/awesome break dancer. 
 
Chickpeas can be friends with choclate and peanut butter! 
 
I came accross this recipe from Texanerin via Facebook. I was skeptical but thought it was worth a go. The results… AMAZING! My kids love these cookies. The chickpeas blend up into a creamy cookie base reminiscent of creamed butter and sugar. The recipe is dairy, gluten and sugar free; so it’s a healthy cookie then?
 
Once I discovered the versatile Chickpea my mind went into overdrive, with the genius moment happening last night in a sleep deprived state. I was determined to be able to make a peanut butter frosting that had the same consistency as the one I used to make that contained cream cheese, butter AND icing sugar (is anyone else thinking diabetic coma?!) and tasted fluffy and delisious. The results; peanut butter cookie dough frosting! My finest kitchen moment EVER!
 
This recipe contains a lot of chickpeas but don’t be scared because you can’t tell! Chickpeas are cheap, low in calories and I am finding no end to their uses! They really are the magical bean that Jack once had. 

Chocolate Cupcakes with Peanut Butter Cookie Dough Frosting

OMG!!!
Servings: 6
Author: Lisa@mummymade.it

Ingredients

Chocolate Cupcakes

  • 100 ml boiling water
  • 1/3 cup Cocoa
  • 25 grams packed tablespoon of Dates
  • 15 ml 3 teaspoons boiling Water
  • 2 Eggs seperated
  • 1/4 cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 65 grams canned Chickpeas drained, rinsed
  • 1/4 cup 32 grams Coconut Flour
  • 2 teaspoons Baking Powder

Peanut Butter Cookie Dough Frosting

  • 2/3 cup Chickpeas
  • 1/3 cup Peanut Butter
  • 40 ml Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Coconut Whipped Cream or just plain Coconut Cream

Instructions

Chocolate Cupcakes

  • Preheat the oven to 175C/350F
  • Combine cocoa and boiling water in a bowl. Stir and allow to rest.
  • Combine dates and boiling water in a bowl. Allow to soften.
  • Once softened (minimum of 20 minutes) place date/water mixture into blender and blend until dates have been broken down (alternatively use a fork).
  • Place the egg whites into a bowl of a stand mixer with a whisk attachment.
  • Whisk egg whites on medium until medium peaks form.
  • Add maple syrup 1 spoonful at a time whilst whisking on medium/high.
  • Add vanilla essence and pureed dates whilst still whisking.
  • Add egg yolks one at a time and mix on medium/high until combined.
  • Meanwhile, combine chickpeas, coconut flour and baking powder in a blender and blend until the chickpeas have broken down and are mixed with the coconut flour.
  • Fold the dry ingredients into the egg mixture.
  • Add the cocoa mixture, and continue to fold gently until combined.
  • Divide mixture into 6 greased cupcake liners.
  • Bake for 20-22 minutes, or until inserted skewer is clean.
  • Remove from oven and allow to cool completely before frosting.

Peanut Butter Cookie Dough Frosting

  • Place the chickpeas, peanut butter, maple syrup and vanilla extract in a blender and blend for 3 minutes, or until the chickpeas have broken down and the mixture combined.
  • Transfer the mixture to the bowl of a kitchen stand fitted with a whisk attachment. Add whipped coconut cream and whisk until fluffy.
  • If your frosting mixture is too thick to pipe with, add another 1/2-1 tablespoon of coconut cream until the right consistency is reached.
  • Pipe/spread onto cupcakes...or simply consume by the spoonful!.
 
 

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