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Frosted Brownie Cupcakes

Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 6 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
  • 1/4 c. natural granulated sugar such as coconut sugar or sucanat
  • 1/2 c. oats measured then ground
  • 3 T. cocoa powder
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1/2 c. zucchini finely grated
  • Frosting:
  • 4 T. milk of your choice
  • 4 large soft dates
  • 2 T. cocoa powder
  • 1 T. coconut oil melted
  • 1/4 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

Serving: 1g | Calories: 160kcal | Carbohydrates: 26.7g | Protein: 2.7g | Fat: 5.9g | Saturated Fat: 4.2g | Polyunsaturated Fat: 1.7g | Sodium: 256mg | Fiber: 3.4g | Sugar: 16.9g