Per another reviewer, I chose to make cupcakes for a group event. I doubled the baking powder, reduced the amount of sugar by 1/4 cup and upped the ante by using organic ingredients including eggs, semi-sweet chocolate, sugar and vanilla bean - only because organic is always my personal preference. In addition, because I like the taste, I added a 1/2 tbsp of cinnamon to the chocolate in addition to the butter for a "Mexican chocolate" touch. My oven runs cool so I upped the temperature and baked the cupcakes for 25 minutes. Perfect! I don't have a food processor so I rinsed and drained the chickpeas then added 1/4 c. filtered water and cooked them in the microwave on 'high' for 4 minutes. This softened them enough to make perfect mash-by-hand paste. A hand mixer smoothed out the rest of the batter. To finish them off, I drizzled the tops of the cupcakes with melted white and bitter chocolate. The final product was fudgy, moist and not-too-sweetly delicious! A note for Mexican chocolate lovers: I made a batch for my family, used the same amount of cinnamon and added 1/8 tsp. cayenne for that extra touch of heat on the palate. My husband, a diehard milk chocolate guy, hated them, but everyone else had seconds and raved! Next time, I'll make two batches: one sweet for him and one choco-zippy for me! All in all, a pleasing departure from a standard cake and absolutely foolproof!
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Per another reviewer, I chose to make cupcakes for a group event. I doubled the baking powder,...