Flourless Cupcakes With PB Frosting

You really can’t go wrong with cupcakes for dessert — no exotic ingredients or frou-frou toppings. Just mix, bake, and eat. But you know what’s better than brownies or cupcakes?

Flourless cupcakes. With peanut butter frosting.

The key to these brownies is the “flourless” part: Instead of white flour, we use chickpeas as a binder.

The bonus? Chickpeas contain protein, fiber, and iron.

So these brownies taste like a decadent treat and they’re chockfull of nutrition.

And of course, no cupcake recipe is complete without cocoa powder. Add Vanilla Shakeology to the mix and your “cheat” treat just turned into a pretty healthy dessert.

The frosting for these cupcakes has just four ingredients — peanut butter, maple syrup, almond milk, and Vanilla Shakeology — so there’s no reason to fear (or avoid!) the frosting.

Pro tip: Check the label and make sure you’re using 100-percent pure maple syrup. Beware of syrups that are “maple-flavored” or contain added sugars.

4.18 from 35 votes

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Flourless Cupcakes With PB Frosting

These Flourless Cupcakes With PB Frosting feature pure maple syrup, unsweetened cocoa, and a decadent peanut butter frosting.

Course Dessert

Keyword Shakeology

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings 12 cupcakes, 1 cupcake each

Calories 178 kcal

Author BODi

Ingredients

• 12 muffin liners
• 1½ cups / 255 g cooked chickpeas, drained, rinsed
• 3 large eggs, lightly beaten
• ⅓ cup + ¼ cup / 140 ml pure maple syrup, divided use
• ⅓ cup / 30 g unsweetened cocoa powder
• 3 Tbsp. extra-virgin coconut oil, melted
• 1 tsp. baking soda
• 1 tsp. pure vanilla extract
• ¼ cup / 60 g all-natural peanut butter
• ¼ cup / 60 ml unsweetened almond milk
• 2 scoops Vanilla Shakeology

Instructions

1. Preheat oven to 350° F (180 °C).

2. Prepare 12 muffin cups by lining with muffin papers (or coating with nonstick cooking spray); set aside.

3. Place chickpeas, eggs, ⅓ cup (80 ml) maple syrup, cocoa powder, oil, baking soda, and extract in a blender or food processor; cover. Blend until smooth.

4. Divide batter among 12 prepared muffin cups.

5. Bake for 17 to 20 minutes, or until a toothpick inserted in center comes out clean. Cool completely before frosting.

6. While cupcakes bake, make frosting by adding peanut butter to a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.

7. Add almond milk; beat until well blended.

8. Add Shakeology; beat until well blended, scraping bowl occasionally.

9. Slowly add remaining ¼ cup (60 ml) maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 Tbsp. additional almond milk.) Set aside.

10. Once cupcakes are cool, evenly spread with frosting. Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month.

Recipe Notes

Gluten Free (GF), No Dairy (ND), Vegetarian (VG)

The Nutrition Facts box below provides estimated nutritional information for this recipe.*

The estimated nutritional information for this recipe is based on the U.S. vegan formulation of 0g Added Sugar Shakeology. Nutrition information may vary in other markets.*

* Total Sugar: 11 g, Added Sugar: 9 g, Added Sugar from Shakeology: 0 g

Original Shakeology Formula

Estimated Nutritional Information (per serving):

• Calories: 180
• Total Fat: 9 g
• Saturated Fat: 4 g
• Cholesterol: 55 mg
• Sodium: 192 mg
• Carbohydrates: 20 g
• Fiber: 3 g
• Total Sugars: 11 g
• Added Sugars: 10 g
• Protein: 8 g

Container Equivalents
1 Yellow
2 tsp.

2B Mindset Plate It!
Enjoy as an occasional treat. Be sure to track it.