Photo: Korea Ministry of Food and Drug Safety

Chickpea Cupcakes

Name: Chickpea Cupcakes
Cuisine: South Korea
Ingredients: 100 g soaked chickpeas (100g); banana (1 1/2 pcs); 3 g unsweetened cocoa powder (3g); 30 g dark chocolate (30g); 50 g almond flour (50g); egg yolk (1 pc); 130 g milk (130g); 10 ml cooking oil (10ml); 1 g sliced almonds (1g); 50 ml chickpea cooking water (50ml); 50 g unsweetened whipping cream (50g); 15 g oligosaccharide syrup (15g); banana (1/2 pc)

병아리콩 컵케이크

Dessert

DessertsCourse

825kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Chickpea Cupcakes

Not spicyVegetarianGluten-freeContains: egg, dairy, soy, nuts

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

soaked chickpeas불린 병아리콩(100g)
100 g
banana바나나(1 1/2 pcs)
unsweetened cocoa powder무가당 코코아 파우더(3g)
↔ No unsweetened cocoa powder? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
3 g
dark chocolate다크초콜릿(30g)
30 g
almond flour아몬드가루(50g)
50 g
egg yolk달걀노른자(1 pc)
milk우유(130g)
130 g
cooking oil식용유(10ml)
10 ml
sliced almonds아몬드 슬라이스(1g)
1 g
chickpea cooking water병아리콩 삶은 물(50ml)
50 ml
unsweetened whipping cream무가당 휘핑크림(50g)
↔ No unsweetened whipping cream? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
50 g
oligosaccharide syrup올리고당(15g)
15 g
banana바나나(1/2 pc)

Nutrition per serving

825kcal

70.6gCarbs

21.5gProtein

50.8gFat

91.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Boil the soaked chickpeas in boiling water (3 cups) for 30-40 minutes and drain; cool the chickpea cooking water (50 ml) slightly and put it in the refrigerator.
Blend the boiled chickpeas, banana (1/2 pc), unsweetened cocoa powder, dark chocolate, almond flour, egg yolk, and milk in a blender until smooth to make the batter.
Heat a pan over medium heat, add cooking oil (10 ml), spoon in the batter to fit the cup size, and cook until golden on both sides.
Take the chickpea water out of the refrigerator and whip it; whip the unsweetened whipping cream with the oligosaccharide syrup, then mash in the banana (1/2 pc) and mix evenly.
Mix the whipped chickpea water from step 4 with the banana unsweetened cream, and thinly slice the banana (1 pc).
In a cup, layer the cooked cake, thin banana slices, and cream repeatedly, and top with sliced almonds.

💡 TipChickpeas, which are high in potassium, are used. The natural sugar in the banana reduces the sugar used.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.