Flourless Brownie Cupcakes!

Flourless Brownie Cupcakes

These dark chocolate cupcakes delicious, and surprisingly healthy. If making these for Passover, make sure your baking soda is ok for Passover.

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 12 min.
Yield:12 servings, 1 cupcake each
Ingredients:
1 (15 oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup pure maple syrup
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
1 tsp. pure vanilla extract
1/3 cup dark chocolate chips
Preparation:
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Divide batter among 12 prepared muffin cups.
5. Top each cupcake with about four chocolate chips; push into batter.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!
Link
Nutritional Information (per serving):

Calories: 160

Fat: 7 g

Saturated Fat: 5 g

Cholesterol: 47 mg

Sodium: 179 mg

Carbohydrate: 20 g

Fiber: 1 g

Sugar: 12 g

Protein: 4 g