Simply Whole Kitchen

April 2, 2012

{Secret Ingredient} Dark Chocolate Cupcakes

Go ahead, wipe the drool from your chin...I had to too.  You WILL NOT believe that these are better for you.  And so far, I've fooled everyone that I've served these to....including myself.

There is NO way, I hear you.  But believe it!  These cupcakes are low in sugar, rich in dark chocolate flavor, and full of black beans!
The original recipe for these babies comes from the brilliance of Caroline from Chocolate and Carrots.  It is now my favorite chocolate cake and even my husband wants to know when we can have them again (because we finished them that quickly!)

Secret Ingredient Dark Chocolate Cupcakes
adapted slightly from Chocolate and Carrots

1 can (15 oz) of black beans, rinsed and drained
4 eggs
1 tbsp vanilla extract
5 tbsp coconut oil
1/4 c sugar in the raw, or stevia
5 tbsp dark cocoa powder
1/4 c dark agave nectar
1 tsp baking powder
1/2 tsp baking soda
1/2 c dark chocolate chips (60% cocoa or more), divided into all cupcakes

1/2 c dark chocolate chips (or 1/2 of a 70% or higher dark chocolate bar), melted

Preheat oven to 350°. Line a 12 cup muffin pan and spray with cooking spray. In your blender (or food processor), combine the black beans, eggs, vanilla extract, coconut oil, and sugar and agave nectar. Beat until blended.  Add in the cocoa powder, baking powder, and baking soda. Beat until blended.

Pour the batter into the prepared pan and place 3-4 dark chocolate chips on the top of each, pushing down into the batter just a tiny bit. Bake for 20 minutes, or until a cake tester comes out clean. Allow to cool for 5 minutes in the muffin tin. Remove and place the cupcakes on a cooling rack to cool completely before icing. To ice the cupcakes, dip eat into melted dark chocolate.


Blogger Texanerin said...

Nice! I told (ok, wrote) Caroline the other day that the next time I make chocolate cake, it'll be her bean cake recipe. It's great to see that you and your husband enjoyed the cupcakes! They really look delicious with that glaze.

April 2, 2012 at 3:32 PM  
Blogger Sara said...

Hi Erin! You are right! I told her she was brilliant! All I did to her recipe was reduce the sugar...otherwise, it was perfect!

April 3, 2012 at 8:25 PM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home