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Flourless Brownie Cupcakes With Peanut Butter Frosting


You really can’t go wrong with brownies or cupcakes for dessert — no exotic ingredients or frou-frou toppings. Just mix, bake, and eat. But you know what’s better than brownies or cupcakes?

Brownie cupcakes. With peanut butter frosting.

The key to these brownies is the “flourless” part: Instead of processed white flour, we use chickpeas as a binder.

The bonus? Chickpeas contain protein, fiber, and iron. So these brownies taste like a decadent treat and they’re chockfull of nutrition.

And of course, no brownie (or brownie cupcake) recipe is complete without cocoa powder. Add Vanilla Whey Shakeology to the mix and your “cheat” treat just turned into a pretty healthy dessert.

Some people aren’t fans of frosting since it’s usually full of refined sugar and more than a few unpronounceable ingredients.

But the frosting for these cupcakes has just four ingredients — peanut butter, maple syrup, almond milk, and Vanilla Whey Shakeology — so there’s no reason to fear (or avoid!) the frosting.

Pro tip: Check the label and make sure you’re using 100-percent pure maple syrup. Beware of syrups that are “maple-flavored” or contain added sugars.


Ingredients

  • 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed

  • 3 large eggs, lightly beaten

  • ⅓ cup + ¼ cup pure maple syrup, divided use

  • ⅓ cup unsweetened cocoa powder

  • 1 tsp. baking soda

  • 3 tbsp. coconut oil, melted

  • 1 tsp. pure vanilla extract

  • ¼ cup all-natural peanut butter

  • ¼ cup unsweetened almond milk

  • ⅔ cup Vanilla Whey Shakeology (Click Here to snag your Shakeology)

Instructions

  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, ⅓ cup 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 17 to 20 minutes, or until toothpick inserted in center comes out clean.

  7. Cool completely and enjoy immediately or store in an airtight container in the refrigerator for up to 24 hours.

  8. To make frosting while cupcakes are baking, whip peanut butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.

  9. Add almond milk; beat until well blended.

  10. Add Shakeology; beat until well blended, scraping bowl occasionally.

  11. Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 Tbsp. additional almond milk.) Set aside.

  12. Once cupcakes are cool, evenly spread with frosting.




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