Dark chocolate and chickpea cupcakes
|1 1/2 c||dark chocolate|
|1||chickpeas — tinned|
|1 Tbs||baking powder|
|1 tsp||vanilla — essence|
|300 g||dark chocolate|
For the cupcakes:
Preheat oven to 180°C. Place the chickpeas and eggs into a blender and blend until smooth.
Melt the chocolate and butter together in the microwave at 30 second intervals, giving a good stir each time to avoid it seizing.
Stir sugar, baking powder and vanilla essence into the chickpea mixture. Once combined, add the melted chocolate, mixing well.
Place cupcake liners into a muffin pan and lightly grease them.
Fill the liners up to 1cm from the top. Place in the oven and bake for 20 mins, or until a skewer comes out clean when pierced.
For the icing:
Place the chocolate and cream together in a jug or bowl and microwave for 30 secs.
Give it a really good stir and return to the microwave for about 15 more seconds.
Stir together again, ensuring that the chocolate has melted and has fully incorporated with the cream.
Place the mixture into the fridge until set (about 1 hour).
Remove from the fridge and whip up using a stand mixer or hand mixer.
The ganache should become light and fluffy, at which point you can stop beating , place in piping bag and pipe on top of your cupcakes.
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