In a food processor, pulse the chickpeas and eggs to a smooth liquid.
In a bowl, mix the sugar, baking powder, and salt and add to the food processor.
Melt the chips (in a microwave or double boiler) and add them to the cake mixture.
Beat the batter until smooth and thick.
Grease a non-stick 8-inch pan or cupcake tray and pour the batter. If using a cupcake tray, fill the cupcake papers no more than three-quarters of the way full.
Bake at 350° F for 35 to 45 minutes for a cake or 20 minutes for cupcakes, until a toothpick inserted comes out clean.
Sprinkle powdered sugar and serve.
