No, that post title is not a typo. These cupcakes do have black beans in them. And they are delicious! And you can’t even taste the black beans in them!
Today’s recipe is being shared with us by Tori, Manda’s niece/Caitlin’s cousin. The first time she made these for us, she didn’t tell us that there were black beans in them until after we had eaten them. I could not believe it when she told me there were two cans of beans in them!! I even had to try another one once I knew just to see if I could taste a hint of beanyness (umm, sure, that’s a word!). There wasn’t!
And this frosting is soo good! Smooth and creamy. Sweet and peanut buttery without being overwhelming. It’s just perfect!
So now you can enjoy a chocolate cupcake that is not only yummy but also has fiber and protein in them and can be eaten with all your cool gluten free friends! Yay!!
PEANUT BUTTER BLACK BEAN CUPCAKES
*makes about 3 dozen cupcakes
2 – 15.5oz cans of black beans
1 1/2 cups of granulated sugar
2 tbsp vanilla
1/2 cup + 2 tbsp cocoa powder
2 tsp baking powder
1 tsp baking soda
3/4 cup semisweet chocolate chips
10 tbsp butter, softened
Peanut Butter Frosting:
1 cup butter, softened
1 cup peanut butter
4 cups powdered sugar
4 tbsp milk
1 tbsp vanilla
Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside.
Open cans of beans, drain, rinse and lay out on paper towel.
Blend beans, 4 eggs, sugar and vanilla in food processor for about a minute until completely liquified. – it will be textured from the beans. (See photo below.)
In a small bowl, mix together cocoa powder, baking powder, and baking soda. Set aside.
In another small bowl, combine chocolate chips and 2 tbsp of the butter and melt in the microwave at 20 second intervals stirring in between until completely smooth. Set aside.
In the bowl of an electric mixer, beat the remaining 8 tbsp softened butter until smooth. Add remaining 4 eggs, one a time, mixing well after each one. Add black bean mixture to the butter and egg and mix until combined. Add in melted chocolate chips and mix until combined. Slowly add in cocoa mixture and blend until combined.
Spoon batter into prepared pans – filling each liner a little over half full.
Bake for 16-18 minutes or until toothpick comes out clean. Transfer to a wire rack to cool completely.
In the bowl of an electric mixer, beat softened butter and peanut butter until smooth.
Gradually add in powdered sugar, mixing well.
Mix in milk and vanilla until completely blended. (If frosting is too thick, add more milk to reach desired consistency).
Frost cupcakes with peanut butter frosting. Enjoy!
Thanks so much for sharing this incredibly yummy (and we can say healthy too, right?!) recipe with us Tori! Feel free to bake them up for us anytime! 🙂 xo. Manda and Caitlin