Print Recipe

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!.