Black Bean Chocolate Cupcakes
Moist, delicious and decandent choclate cupcakes
Servings: 12
Equipment
- Blender
- muffin pan
- muffin pan paper liner
- small bowl
Ingredients
- 15.5 ounce black beans (canned, reduced sodium, drained and rinsed)
- 4 eggs
- 1 tbsp vanilla extract
- 5 tbsp coconut oil extra virgin
- ¾ cup cane sugar
- 5 tbsp cocoa powder dark is best
- 1 tsp baking powder
- ½ tsp baking soda
Instructions
- Preheat oven to 350 degrees
- Place large paper liners in muffin pan.
- Add black beans, 4 eggs, vanilla extract, sugar and coconut oil to the blend. Blend on high for 1-2 minutes until smooth.
- In a small bowl gently mix cocoa powder, baking powder and baking soda.
- Add dry ingredients to the blender.
- Blend on high for another 1-2 minutes.
- Pour batter into prepared pan.
- Bake for about 20-25 minutes until cupcakes are completely cooked. I find 22 minutes perfect.
- Optional: Allow to cool completely before icing.
- If using a mini muffin pan reduce baking time to 16-18 minutes.