Here’s a recipe that can satisfy your chocolate craving while being a little better than the average cupcake.
The difference: Black beans are used instead of flour. The addition loads these cupcakes with protein and fiber, without taking away from the delicious, rich, chocolately taste and the cake texture you love.
Chocolate Cupcake with Chocolate Frosting
Portion Size: 1 cupcake
15 ounces canned black beans, drained and rinsed
5 fresh eggs
1 tbsp vanilla extract, pure
6 tbsp unsalted butter
3/4 cup granulated sugar
1 tsp baking powder
6 tbsp baking cocoa
1/2 tsp baking soda
1/2 oz rainbow sprinkles
9 oz chocolate frosting
Preheat Oven to 350 F.
Using a blender, blend black beans, eggs and vanilla until completely liquified with no lumps.
In a mixing bowl, cream butter and sugar together until light and fluffy. Add baking soda, baking powder and cocoa powder then set aside.
Combine the black bean mixture with the butter mixture and beat until smooth with no lumps.
Scoop batter into prepared muffin tins.
Bake cupcakes at 350 F for 14 to 18 minutes or until inserted tooth pick comes out clean.
Remove cupcakes from oven and cool in the pan for 10 minutes, then remove and finish cooling on baking rack.
Garnish each cupcake with 1 ounce of chocolate frosting and sprinkles.
Homemade Chocolate Frosting
Yields 9 ounces
Portion Size 1 ounce
2-2/3 tbsp butter, softened
1-1/3 oz Neufchatel cream cheese
2-2/3 tbsp baking cocoa
1-1/3 cup powdered sugar
1 tsp skim milk
In mixing bowl, cream the butter and cream cheese together until smooth.
Add sugar one cup at a time; next add the cocoa powder. Add milk and mix well. Beat at high speed for about 30 seconds. Cover and refrigerate until internal temperature reaches 41 F or less.
Serving size: 1 cupcake with frosting
Calories 363, Total Fat 15 g, Saturated Fat 9 g, Carbohydrate 50 g, Protein 8 g, Fiber 5.9 g, Sodium 315 mg
Recipe courtesy of Morrison Healthcare