These turned out better than expected! I made some adjustments to the original recipe. For the frosting, I combined sesame caramel from Sofra with Teddie’s chunky peanut butter with flax and topped them with a sprinkle of espresso sea salt from the Filling Station. The texture of the cake is very moist and crumbly. In the future, I might play around with the dry ingredients to create a lighter/fluffier consistency. Also, I didn’t get 12 cupcakes, more like 9.
Chocolate Garbanzo Cupcakes
1 can of garbanzo beans (rinsed well and drained)
1/3 cup almond milk
2 flax eggs (1 T flax and 3T water = 1 egg)
2 T olive oil
1 tsp vanilla
1/2 cup cocoa powder
1 tsp baking powder
1/2 cup sugar
In all honesty, I made this in my Vitamix. I blended the wet ingredients and then added the dry ingredients and blended until the batter was smooth. Bake at 350F for about 25 minutes.