January Cupcake of the Month: (Kind of Healthy) Chocolate & Peanut Butter

Since finishing the weekly unusual Kitchen Adventures, I felt the need to add some structure to blogging so I wouldn’t fizzle out. I’m happy to announce that in addition to Slow Cooker Mondays, every month I will be posting a special cupcake of the month.

This month was a tad restricted by my abstaining from refined sugars, but you may remember the chocolate chickpea cake I shared recently. It was so good that I had to make it again, and this time I baked it in a cupcake tin and omitted the nuts. The result? Moist chocolate cupcakes that are actually pretty good for you. They were too plain and healthy to be called a cupcake, so I followed Andrea’s suggestion from the cake post and made some rich peanut butter frosting. That really put them over the top as a delicious dessert – definitely the best dessert I had all month. Plus, I still think these are pretty healthy, especially compared to typical cupcakes (there’s no refined sugar or butter in the cupcake or frosting).

Requests and suggestions are always great! What’s your favorite cupcake flavor?


Chocolate Chickpea Cupcakes

Makes 15 cupcakes

  • 1 15-oz. can chickpeas, drained
  • 2/3 C orange juice
  • 4 eggs
  • 2/3 C honey or agave nectar
  • 2/3 C cocoa
  • 1/2 t of baking powder
  • 1/4 t of baking soda
  • 1 t vanilla extract

Preheat oven to 350°F. Line a cupcake tin with liners.

Blend chickpeas and orange juice in food processor until smooth. Add in eggs, 1 at a time, blending in between. Combine remaining ingredients in large bowl. Mix in chickpea mixture. Fill each cupcake liner around 3/4 full and bake 15-18 minutes, until toothpick inserted in middle comes out clean.

Peanut Butter Frosting

  • 1 C all-natural peanut butter
  • 1/2 C AP flour
  • 1/2 C honey

Place peanut butter and flour in a large bowl. Bring honey to boil in a small saucepan. Pour honey over peanut butter and flour and mix until thoroughly combined. If frosting is too thick, you can add milk until it reaches the desired consistency.

Note: this frosting is thick and rich – have a glass of milk nearby, you’ll need it!

28 Comments on January Cupcake of the Month: (Kind of Healthy) Chocolate & Peanut Butter

  1. Wheels
    January 26, 2011 at 12:34 pm (10 years ago)

    Save me some!

  2. Suchitra
    January 26, 2011 at 2:37 pm (10 years ago)

    oh wow, chocolate and chickpeas combo! never tried them and it surely looks super delicious

  3. Joy
    January 26, 2011 at 5:25 pm (10 years ago)

    A refined sugar-less icing? This is incredible! Your cupcakes look delicious and I definitely appreciate that you don’t use regular refined sugar, I’d like to cut down our reliance on it but I biggest downfall has always been baking. I’m a little leery of agave (even though I do like it) since I’ve read a few articles that it converts in the same manner as high fructose corn syrup… figures, right?

  4. Belinda @zomppa
    January 26, 2011 at 5:52 pm (10 years ago)

    Chickpea cupcakes? Now THIS is innovative!

  5. Monet
    January 26, 2011 at 7:08 pm (10 years ago)

    What a fantastically inventive recipe! I can’t wait to give these cupcakes a try. I’ve never thought of using beans in a cake recipe before. Brilliant and healthy! Thank you so much for sharing with me tonight…and thanks for your sweetness on my blog…it means so much to me!

  6. Jennifer
    January 26, 2011 at 7:25 pm (10 years ago)

    I love that you turned your unusual chickpea cake into cupcakes. So cute and not as sinful as your usual chocolate cupcake.

    I still haven’t had a chance to try your chickpea cake yet as we are in the middle of moving house, but will soon.

  7. Kristi Rimkus
    January 26, 2011 at 8:48 pm (10 years ago)

    My son’s girlfriend makes incredible cupcakes. I’ve sent your recipe along to her. She’s the baker in the family. She’ll love this and can make it for me. 🙂


  8. Stephanie
    January 26, 2011 at 9:02 pm (10 years ago)

    Wheels – I ate the last one today but next time you’re coming to town give me a little notice and I’ll make some just for you! 🙂

    Joy – I haven’t heard that about agave. I have heard mixed things about it though, so maybe I should stick to honey and maple syrup. Thanks for telling me.

  9. Roxan
    January 26, 2011 at 9:31 pm (10 years ago)

    Ooo, I love that these are kind of healthy! My husband wouldn’t though… but that’s part of the fun of it. Sometimes I’ll health-ize things just to see if he would even be able to tell the difference. Thanks for this recipe!

  10. Cakewhiz
    January 26, 2011 at 11:14 pm (10 years ago)

    Oh yummy looking cupcakes! I have never used flour in a frosting. How cool!!!!

  11. Medeja
    January 27, 2011 at 2:06 am (10 years ago)

    It’s something amazing! Chickpea cupcakes? I never heard about something like that but thats why I like it 🙂

  12. Stephanie
    January 27, 2011 at 7:18 am (10 years ago)

    Thanks everyone! It’s amazing to eat a rich chocolate cupcake and know it’s not terrible for you!

    Roxan – give it a try and don’t tell your husband. I bet you he won’t know the difference.

  13. Steph@stephsbitebybite
    January 27, 2011 at 1:40 pm (10 years ago)

    Chickpeas! Really?! So that means I can have extra cupcakes…I mean these are a good source of protein right? 🙂

  14. Lynn
    January 28, 2011 at 3:40 am (10 years ago)

    Love this recipe for so many reasons. will bookmark. I love standard triple chocolate cucpakes, but the best cupcake I ever had was a “Haute Chocolate” cupcake from Bakery Gingham in Colombus, OH. Started my love for cupcakes!! Like a piece of fudge in cucpake form, AMAZING!

  15. C&C Cakery
    January 28, 2011 at 11:46 pm (10 years ago)

    Congrats on staying away from sugar – these cupcakes don’t need it! I’m really looking forward to seeing what other sort of sugarless dessert you come up with. It really inspires me! Thanks for sharing this recipe!
    C&C Cakery recently posted C&ampC does the 2nd Annual Cupcake Throwdown

  16. Debbie
    January 29, 2011 at 6:59 am (10 years ago)

    Stephanie you are so right, these look delicious! I cannot wait to try these…PB and Chocolate are my favorite sweet combination! I am so glad to find more healthy recipes that I can actually try out without feeling guilty. Thanks for checking out my site too 🙂

  17. emily
    January 30, 2011 at 6:04 am (10 years ago)

    I love it when savory ingredients are used in dessert recipes- they add so much flavor compared to the normal flour, sugar, butter, etc. These look delish!

  18. Kita
    January 30, 2011 at 9:19 pm (10 years ago)

    Ive recently seen several recipes that involve chick peas or beans in cake and brownie recipes and am dying to try it! Id love to feel the texture. These look and sound great.

  19. Lauren at KeepItSweet
    February 2, 2011 at 7:37 am (10 years ago)

    Wow, I never would have thought to make a frosting that way. Is it creamy?

    • Stephanie
      February 2, 2011 at 2:23 pm (10 years ago)

      Lauren – it is creamy and very thick. Definitely needs a glass of milk to go along with it!

  20. Jennifer Mettler
    April 28, 2012 at 5:00 pm (9 years ago)

    Was wondering what is AP flour for the frosting?

    • Stephanie
      April 29, 2012 at 2:45 pm (9 years ago)

      @Jennifer – all purpose flour, it thickens the frosting

4Pingbacks & Trackbacks on January Cupcake of the Month: (Kind of Healthy) Chocolate & Peanut Butter

  1. […] to do so), it wasn’t too bad. The hardest part was satisfying chocolate cravings (done, done and done) and refusing dessert when others were eating it. (Honestly, I did end up cheating: the […]

  2. […] Peanut butter frosting adds a special something to this cupcake recipe. […]

  3. […] Peanut butter frosting adds a special something to this cupcake recipe. […]

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