Chocolate Cupcakes with Peanut Butter Cookie Dough Frosting

When I was 8 years old my best friend was a girl named Andrea. We made up our own language and would eat egg shells because we thought it would make us smarter (she is a lawyer, or magistrate now so I guess it worked!). I remember crying my eyes out when she moved to Sydney, and even watched the sky to try and see her plane fly by.

When I was 11 years old my best friend was Annaliese. I would spend ages crimping my hair before going to her house for a swim... which would render my efforts flat! Her brother built a spy trap to put on his door so we couldn't sneak in.

Nearly 4 year old H recently told me that he was my best friend. It was a beautiful mothering moment... until he told me that his best friends were Harrison, Henry and Archer; not me! Thankfully I'll always have coconut whipped cream.

I like to think peanut butter and chocolate are best friends. Sometimes they get together over a slice of bread, other times they get stuck in(to) a muffin. They simply belong together. 

What happens when best friends chocolate and peanut butter meet chickpeas? It would be like the cool kids at high school coming across a nerdy foureyed geek. At first sight they are complete opposites but, in classic coming-of-age-teen-movie style, the geek turns out to be the pretty girl/basketball hero/awesome break dancer. 

Chickpeas can be friends with choclate and peanut butter! 

I came accross this recipe from Texanerin via Facebook. I was skeptical but thought it was worth a go. The results... AMAZING! My kids love these cookies. The chickpeas blend up into a creamy cookie base reminiscent of creamed butter and sugar. The recipe is dairy, gluten and sugar free; so it's a healthy cookie then?

Once I discovered the versatile Chickpea my mind went into overdrive, with the genius moment happening last night in a sleep deprived state. I was determined to be able to make a peanut butter frosting that had the same consistency as the one I used to make that contained cream cheese, butter AND icing sugar (is anyone else thinking diabetic coma?!) and tasted fluffy and delisious. The results; peanut butter cookie dough frosting! My finest kitchen moment EVER!

This recipe contains a lot of chickpeas but don't be scared because you can't tell! Chickpeas are cheap, low in calories and I am finding no end to their uses! They really are the magical bean that Jack once had. 

CHOCOLATE CUPCAKES WITH PEANUT BUTTER COOKIE DOUGH FROSTING

Makes 6 frosted cupcakes

Chocolate Cupcakes

INGREDIENTS

100ml boiling water

1/3 cup Cocoa

25 grams (packed tablespoon) of dates

15ml (3 teaspoons) boiling water

2 eggs, seperated

1/4 cup Maple Syrup

1 teaspoon Vanilla Extract

65 grams canned chickpeas (drained, rinsed)

1/4 cup (32 grams) Coconut Flour

2 teaspoons baking powder

INSTRUCTIONS

Preheat oven to 175C/350F

Combine Cocoa and boiling water in a bowl. Stir and allow to rest.

Combine Dates and boiling water in a bowl. Allow to soften.

Once softened (10-20 minutes) place date/water mixture into blender and blend until dates have been broken down (alternatively use a fork).

Place egg whites into a bowl of a stand mixer with a whisk attachment.

Whisk egg whites on high until medium peaks form.

Add maple syrup 1 spoonful at a time whilst still on high.

Add vanilla essence and puree dates whilst still whisking.

Add egg yolks one at a time and mix on medium/high until combined.

Meanwhile, combine chickpeas, coconut flour and baking powder in a blender and blend until the chickpeas have broken down and are mixed with the coconut flour.

Fold dry ingredients into the egg mixture. Add cocoa mixture, and continue to fold gently until combined.

Divide mixture into 6 greased cupcake liners.

Bake for 20-22 minutes, or until inserted skewer is clean.

Remove from oven and allow to cool completely before frosting.

Peanut Butter Cookie Dough Frosting

INGREDIENTS

2/3 cup Chickpeas

1/3 cup Peanut Butter

40ml Maple Syrup

1 teaspoon Vanilla Extract

1 Tablespoon Coconut Whipped Cream (or just plain Coconut Cream)

INSTRUCTIONS

Place the chickpeas, peanut butter, maple syrup and vanilla extract in a blender and blend for 1-2minutes, or until the chickpeas have broken down and the mixture combined. 

Transfer the mixture to the bowl of a kitchen stand fitted with a whisk attachment. Add whipped coconut cream and whisk until fluffy.

If your frosting mixture is too thick to pipe with, add another 1/2-1 tablespoon of coconut cream until the right consistency is reached.

Pipe/spread onto cupcakes...or simply consume by the spoonful!.