Gluten-Free Chocolate Chickpea Cupcakes

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

Melt chocolate chips and coconut oil in the top of a double boiler over simmering water stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.

Blend chickpeas eggs sugar baking powder and vanilla extract together in a blender or food processor until smooth. Add chocolate mixture and blend until smooth. Pour batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center comes out clean 20 to 25 minutes.