Bev's July Recipe of the Month!

Chocolate Cupcakes W/ Black Beans

I picked this recipe for July because I have a lot of friends who are gluten intolerant and It's always better to be accommodating when you entertain. It’s also a lighter chocolate cupcake for the summertime. It satiates the chocolate craving without the lump in your tummy!

Ingredients:

15 oz    Black Beans, canned

5 ea      Eggs

1 tbsp  Vanilla extract

6 tbsp Unsalted Butter

¾ cup   Sugar

1 tsp     Baking Powder

6 tbsp  Cocoa Powder

½ tsp    Baking Soda

Directions:

1. Preheat oven to 350F.

2. Using a blender, blend black beans, eggs and vanilla until completely liquified with no lumps.

3. In a mixing bowl, cream together butter and sugar until light and fluffy.

4. Add baking soda, baking powder, and cocoa powder then set aside.
   

5. Combine the black bean mixture with the butter mixture and beat until smooth with no lumps. Scoop batter into prepared muffin tins.
   

6. Bake cupcakes at 350F for 14-18 minutes.
   

7. Remove the cupcakes from the oven and let them cool. 

Is it delicious? Have I tried it? Yes of course!

I found this recipe a long time ago and was convinced it was going to be gross. But it’s not! Beans are a great substitution for cooking & baking. Kinda cool that you can use beans to make both a burger AND a cupcake.

Bev Baking Tips!

1. When you’re blending the beans, make sure to break them down completely. The lumps will ruin the batter, so have patience.

2. There is a lot you can do to make these different. For example, I usually go heavy-handed with the chocolate (*wink*). Adding a ½ cup of chocolate chunks can make it sweeter.
   

3. The best partner for these cupcakes is a buttercream frosting. Why? Because butter is ALSO gluten-free!