Chocolate Chickpea Flour Cupcakes

Chocolate Chickpea Flour Cupcakes

Rich cocoa cupcakes made with chickpea flour for a moist, gluten-free crumb.

Total 1 hr Makes 12 cupcakes Calories 245/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Eggs, Dairy

These cupcakes swap chickpea flour for wheat, yielding a dense, fudgy texture that pairs well with cocoa's bitterness. A touch of espresso powder deepens the chocolate flavor without adding coffee taste. They work for gluten-free celebrations or everyday dessert cravings alike.

Ingredients

  • 1 1/2 cups chickpea flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon espresso powder
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/2 cup hot water
  • 1 teaspoon vanilla extract
  • 1 cup chocolate buttercream frosting

Method

  1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

  2. In a large bowl, whisk together the chickpea flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.

  3. In a separate bowl, whisk the sugar and eggs together until light and slightly thickened, about 1 minute.

  4. Whisk the vegetable oil, buttermilk, and vanilla extract into the egg mixture until smooth.

  5. Pour the wet ingredients into the dry ingredients and whisk until just combined.

  6. Stir in the hot water until the batter is smooth and thin.

  7. Divide the batter evenly among the 12 liners, filling each about two-thirds full.

  8. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  9. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

  10. Pipe or spread the chocolate buttercream frosting onto the cooled cupcakes.

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    Chocolate Chickpea Flour Cupcakes

    These cupcakes swap chickpea flour for wheat, yielding a dense, fudgy texture that pairs well with cocoa's bitterness. A touch of espresso powder deepens the chocolate flavor without adding coffee taste. They work for gluten-free celebrations or everyday dessert cravings alike.

    1 hr 12 cupcakes 245 cal

    Ingredients

    • 1 1/2 cups chickpea flour
    • 1/2 cup unsweetened cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon espresso powder
    • 1 cup granulated sugar
    • 2 eggs
    • 1/2 cup vegetable oil
    • 1/2 cup buttermilk
    • 1/2 cup hot water
    • 1 teaspoon vanilla extract
    • 1 cup chocolate buttercream frosting

    Method

    1. 1

      Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

    2. 2

      In a large bowl, whisk together the chickpea flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.

    3. 3

      In a separate bowl, whisk the sugar and eggs together until light and slightly thickened, about 1 minute.

    4. 4

      Whisk the vegetable oil, buttermilk, and vanilla extract into the egg mixture until smooth.

    5. 5

      Pour the wet ingredients into the dry ingredients and whisk until just combined.

    6. 6

      Stir in the hot water until the batter is smooth and thin.

    7. 7

      Divide the batter evenly among the 12 liners, filling each about two-thirds full.

    8. 8

      Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

    9. 9

      Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

    10. 10

      Pipe or spread the chocolate buttercream frosting onto the cooled cupcakes.