Frosted Brownie Cupcakes

Prep Time 15

Cook Time 17

Total Time 32

Servings cupcakes

Calories 160kcal

Author Lauren Goslin

Ingredients

Cupcake:
2 T. chickpea flour
2 T. water
1 T. oil coconut, grapeseed, walnut, or avocado
1 T. applesauce
3 T. milk of your choice
12 drops liquid stevia
1 t. vanilla extract
¼ c. natural granulated sugar such as coconut sugar or sucanat
½ c. oats measured then ground
3 T. cocoa powder
½ t. baking soda
¼ t. salt
½ c. zucchini finely grated
Frosting:
4 T. milk of your choice
4 large soft dates
2 T. cocoa powder
1 T. coconut oil melted
¼ t. vanilla
pinch sea salt

Instructions

Set the dates in the four tablespoons of milk to soak in one bowl.
In another bowl, whisk the chickpea flour with the two tablespoons of water for your 'egg'.
Preheat the oven to 350 degrees.
Mix your dry ingredients (ground oats, baking soda, salt, and cocoa).
In another bowl, beat the oil, applesauce, milk, sugar, stevia, and vanilla.
Beat in the chickpea egg.
Stir the wet mix with the dry ingredients and grated zucchini until just combined.
Pour the batter into six lined muffin tins.
Bake for 15-16 minutes.
Process the ingredients for the frosting (including the soaking liquid) until smooth and well combined.
After the cupcakes have cooled, frost and sprinkle them.
Enjoy!

Notes

Nutrition facts are based on using coconut oil, unsweetened almond milk, regular sugar, and 2.5 ounces of dates. Weight Watchers points (new system): 4

Nutrition