Black Bean Cupcakes .. Yes, you read it right.

Posted on 23. Aug, 2010 by in Food

Black Bean Chocolate Cupcakes (Makes 12 cupcakes)

1/3 cup butter, melted (suggestion: yogurt butter)

1 1/4 cups sugar (suggestion: Splenda/Truvia)

2 large eggs

2 tsps vanilla extract

2 tbsp grated orange zest (optional)

1 15.5 oz can black beans, drained, rinsed and pureed

1/2 cup unsweetened baking cocoa powder

1 cup all-purpose (or wheat) flour

2 tsp baking powder

Frosting

1/2 cup (1 stick) butter, softened (suggestion: yogurt butter)

2 cups powdered sugar

4 tbsp frozen orange juice concentrate, thawed

12 chocolate kisses (optional)

Preheat oven to 375°.  Line cupcake tin with paper liners.  Mix butter, sugar and eggs for 3 minutes on high with an electric mixer until thick and creamy.  Fold vanilla extract and orange zest (if using) into pureed beans.  In a small bowl, whisk together cocoa powder, flour and baking powder.

Fold egg mixture into beans then fold flour mixture into beans by thirds.  Fill cupcake tins 2/3 full.  Bake 20 minutes or until a toothpick inserted comes out clean.  Cool in pan 5 minutes.  Remove to wire rack to cool completely.

While cupcakes are baking, beat butter with electric mixer until smooth.  Beat in powdered sugar then juice concentrate until you get a nice thick, smooth, spreadable frosting.  If too stiff, add water 1 tsp at a time until you get the desired consistency.  If you’d like, add food coloring to tint the frosting.  Once cupcakes are completely cool, frost cupcakes and top each one with a kiss (if using).

This is one of my favorite recipes from Vegetarian Times.  My kids love these and they have no idea that they are eating beans!

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