Hear me out… these cupcakes have black beans, but you would never know it. They are SOOOO delicious and I made them for halloween so I wouldn’t eat candy. I adapted the recipe from food.com. I also made a very easy and low sugar peanut butter frosting to top. I can’t tell you how delicious these were!
I had a little trouble fully blending the beans with just a hand mixer, so if you have a KitchenAid mixer or a food processor to better blend, you might want to try that. I ended up using my hand mixer and doing the best I could. They were not fully blended and the cupcakes still turned out fantastic.
- 1 can black beans (15 oz plain)
- 5 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup + 3 tablespoons coconut oil
- 1/2 cup honey
- 1/4 cup + 2 tablespoons raw cacao powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Preheat over to 325 degrees.
- Place cupcake liners in a cupcake pan (12 total).
- Drain and rinse beans. Use a mixer or food processor to blend beans until smooth.
- Add in the eggs, vanilla, and salt and mix well. When smooth, add in coconut oil and honey and mix well.
- Add cacao, baking soda, baking powder and beat on high until you achieve a smooth consistency (a minute or two).
- Fill cupcakes almost to the top leaving about a quarter of an inch to rise (they don’t rose too much).
- Bake for 20 to 25 minutes. You know they are done when a toothpick comes out clean.
- Let cool fully before adding frosting.
PEANUT BUTTER FROSTING
- 1/2 cup peanut butter (natural smooth)
- 3 tablespoons butter (at room temp)
- 2 tablespoons maple syrup
- tiny pinch of salt
- Blend all ingredients until smooth. Frost cupcakes (after they are fully cooled) and enjoy!