— Aalaynah Thompson (via trainhardrunfast)
After lunch today David and I went out for cupcakes. Okay actually we went out for chocolate but faced with the choice between $2.75 for a one bite truffle and $3 for an amazing gourmet cupcake, well the choice was obvious. The cupcake I had (snickerdoodle, pic on my instagram) was by far the best gluten free baked good I had ever had and the baker told me she used garbanzo flour. Later tonight, still thinking about that deliciousness, the idea hit me to try using chickpeas in a cupcake. If black beans make great healthy brownies, maybe chickpeas could make a good cupcake, right? RIGHT! These cupcakes came out, especially for gluten free cupcakes, with the perfect moist texture and with so much PB2 they were filled with peanut buttery flavor. After the first test run I decided to add in the chocolate bits because, well chocolate makes everything better, and I like my peanut butter with a friend haha!
You can enjoy these plain or add a host of toppings. David added chocolate butter cream but said they were good both ways. Chocolate ganache, chocolate drizzle, even a banana based topping would all be great here, or go simple with a swirl of reddi wip. At just 32 calories per cupcake you can really play around with toppings both making and enjoying a couple options! :)