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ChocoMountain Cupcakes

High protein cupcakes that are dairy-free and gluten-free
Course: Dessert

Ingredients

  • 1 15-oz can Black beans
  • 5 Eggs
  • 1 TBL Vanilla extract
  • 1/2 tsp Salt
  • 6 TBL Coconut oil, melted
  • 1 1/4 cups Sugar
  • 1/2 cup Coconut flour Do not substitute with a different kind of flour.
  • 6 TBLS Cocoa powder
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda

Instructions

  • Drain black beans.
  • Mix beans, eggs, vanilla, salt, and coconut oil into a blender. Blend on high until beans are completely liquified – no lumps!
  • Ina separate bowl, whisk together sugar, coconut flour, cocoa powder, baking soda, and baking powder.  
  • Add bean batter into dry mixture. Beat on high with a hand mixer for one minute, until smooth.
  • Refrigerate overnight (this removes the bean flavor)
  • Pour into cupcake tins with liners and bake at 325 for 20minutes.
  • When cool, frost with Faux (Non-Dairy) Chocolate Buttercream Frosting

Notes

  • Use only coconut flour. (Don’t substitute with a different kind.) Coconut flour absorbs a lot of liquid, which is what you want for this recipe.
  • Refrigerate overnight. Don’t skip this step. As the dough sits overnight, the chocolate flavor is enhanced, and the bean flavor is reduced.