Tuesday, April 3, 2012

Black Bean Chocolate Cupcakes

I try really hard to be conscience of what I eat.  Sometimes I fail at this, (don't we all?) but for the most part I eat a healthy diet full of vegetables, some fruit, whole grains and little meat.  I also love to bake.  So, I bake.  And I don't feel too bad about it.  After all, I've compared my cupcake recipes with a Hostess cupcake, and seven ingredients versus, um, 38..well, baking a cupcake for my kid doesn't seem to be wrong.  My son wanted a Twinkies, of all things today at the store.  His grandpa loves them, he wanted one.  He was going to cry until he got one..but I told him that I would amke him cupcakes instead.  He wasn't thrilled, but once he tastes these, he might just forget about Twinkies.

This recipe was found at Chocolate and Carrots 

BB Chocolate Cupcakes (makes 12)

1 15 oz can black beans, drained and rinsed, or 1 1/2 cup
4 eggs
1 Tbsp vanilla extract
5 Tbsp coconut oil or unsalted butter, softened
3/4 cup sugar
5 Tbsp unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda

preheat oven to 350.  Line your muffin tin, and spray the paper lightly with cooking spray.  In a blender or food processor, blend together black beans, eggs, vanilla, and coconut oil or butter.  Blend until smooth.  Add the sugar, cocoa, baking powder, and baking soda.  Blend until well incorporated and smooth.  Fill your cupcakes.  Bake 25 minutes, let cool and frost.  I added a Cadbury egg to each cupcake before baking.  YUM>

I used my standard buttercream for the frosting.

Review:  I loved this recipe.  The cupcakes turned out great, and I didn't notice the black beans at all.  I'm wondering if there is a way to make this recipe completely dairy free...something I am willing to try.  I think you should try this, make it when your kids aren't home so they aren't grossed out by the beans.  :)

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