For the cupcakes :

½ cup (120 g) of chickpeas, rinced and drained

1 cup (235 ml) of vanilla almond milk

½ cup (115 g) of Liberté Greek Plain yogurt 2%

1 tsp (5 ml) of pure vanilla extract

1 cup (200 g) of coconut sugar

6 tbs (90 ml) of cacao

1 ½ cup (180 g) of unbleached all-purpose flour

2 tsp (10 ml) of baking powder

1 cup (175 g) of dark chocolate chips

For the frosting :

¾ cup (172 g) of Liberté Greek Plain yogurt 2%

½ cup (130 g) of peanut butter

½ cup (115 g) of Liberté cream cheese

1 cup (120 g) of confectionery sugar

Preheat oven to 350 ° F (180 ° C). Line a muffin pan.

For the cupcakes : In a large measuring cup, mix the chickpeas and almond milk. Using a hand blender, a mixer or a food processor, blend until smooth.

In a large mixing bowl, combine together the chickpeas mix, yogurt, vanilla and coconut sugar. Mix well. In another bowl, using a whisk, mix the cocoa powder, flour and baking powder. Add the dry ingredients to liquid ingredients. Mix well. Add in the chocolate chips by folding.

Spoon the muffin batter into each muffin tin. Bake for 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean and the cupcakes spring back when pressed lightly with a fingertip. Remove from oven and set aside on a rack to cool.

For the frosting: In a large mixing bowl, combine together the yogurt, peanut butter, cream cheese and confectionery sugar. Using a hand blender, blend until reaching a smooth and creamy preparation. Pour into a pastry bag and spread over the cupcakes. Serve immediately.

Recipe from the book Cuisiner santé avec les superaliments from Éditions Hurtubise. To learn more, visit their website.