Monday, February 27, 2012

Gluten-Free Chocolate Cupcakes

A friend of mine had her birthday a few days after MSPI Mama reader Julie shared a recipe for a gluten-free chocolate cake over on my Facebook page. And wouldn't you know it? That friend of mine has celiac disease, so I decided to try out that cake recipe from Julie and give them to my friend as a birthday surprise.

My friend's reaction? She LOVED them! And I loved the fact there were no specialty gluten-free flours. Just garbanzo beans!

I tweaked the recipe just a little bit, so I'm sharing my version here.

Thanks, Julie, for posting such an easy and delicious recipe. Please share more!

Gluten-Free Chocolate Cupcakes
Source: Adapted from

1½ cups MSPI-friendly semisweet chocolate chips (I used a 10-oz. package of Enjoy Life chips.)
1 (15.5-oz.) can garbanzo beans, rinsed and drained
4 eggs
1 tsp. vanilla extract
¾ cup white sugar
½ tsp. baking powder
1 tbsp. powdered sugar, for dusting

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper cups. Set pan aside.

Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.

Combine the beans, eggs and vanilla in a blender. Process until smooth. Pour chocolate mixture into a medium mixing bowl and mix in the sugar and the baking powder. Pour in the melted chocolate and mix until smooth. (If you have a food processor, there's no need to transfer the mixture to a separate bowl. Everything can be mixed in the food processor's bowl.)

Divide the batter evenly into the 12 muffin cups. Bake for 23-27 minutes in the preheated oven, or until a toothpick inserted into the center of the cakes comes out clean. Cool in the pan for 10 minutes before removing the cupcakes to a wire rack to completely cool. Dust with powdered sugar before serving. 

Tip: If you are needing to make this completely gluten-free, be sure to read all labels for the gluten-free designation. 

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