I am the black sheep of the family when it comes to food.
I eat very differently from everyone else and they often stare at me with a look of disgust when I explain some of the things we eat….and then they look at Andrew with a distinct look of pity. “What is she making you eat?!?” is written across their faces and sometimes they even say it out loud.
But I am not easily deterred…
Good thing because I would have never found this gem of a recipe and believe me, when you try these cupcakes, you will never go back to regular cupcakes again. Seriously…these are incredible AND healthy AND delicious. What more could you ask for?
I originally made these cupcakes for my uncle’s birthday. He was recently diagnosed with diabetes and is trying to limit his sugar intake as well as up his fiber intake (music to my ears). I wanted him to have a treat without having to compromise his healthy eating plan. I have always wanted to make black bean cupcakes/brownies/cake, so I figured this was the perfect time to try it. I made them a day early and forced Andrew to be my tester. If they were REALLY bad, I would go and buy a not so healthy dessert and no one would be any the wiser (and Andrew would have only had to suffer through one cupcake).
And just so you know- I have made these cupcakes 4 times for my family since my uncle’s May 1st birthday. Here is what is interesting and vindicating all at the same time- everyone makes fun of me for eating the way I do, they crinkle up their noses and ask Andrew how he can possibly survive all this weird stuff….but when someone needs a healthy dessert, who do they come running to? Me! Healthy, fiber-loving, sugar-limiting, hiding-veggies-in-other-things me.
To make these cupcakes you will need to preheat your oven to 350 degrees and line 12 muffin cups with cupcake liners. The first time I made these I just sprayed my pan and poured the batter right in…but they were VERY hard to get out. Go with the liners, it just makes everything so much easier.
In a blender mix together the following things until very smooth.
- 1 can black beans rinsed and drained
- 3 eggs
- 1.5 tsp vanilla
- 0.5 tsp salt
- 6 tbsp cocoa powder
- 1 tsp baking powder
- 0.5 tsp baking soda
In a separate bowl whip the following ingredients until smooth
- 1/3 cup honey
- 7 tbsp coconut oil
- 2 eggs
Pour the honey/coconut oil mixture into the blender and blend until completely smooth, scraping down the sides to make sure that everything is mixed together well.
Pour the batter into the muffin tins and bake for 18-20 minutes or until a toothpick inserted comes out clean. I usually start checking around the 15 minute mark so that they do not over bake.
Once cooled you can ice with any type of icing you like or serve with a little whipped cream and berries. These are awesome just plain, but be aware they are a rich dark chocolate flavor (because there is so little honey and absolutely no sugar) so if you want just a little hint of sweetness (since they are so healthy) a small dollop of icing won’t hurt you.
The verdict- I’d like to think my dad would have taken a bite of one of these, chewed it thoughtfully, nodded his head and said “hmmm, these are actually good.” and then proceed to eat 2 or 3 as the night went on. They are a guilt free way to have a treat and feel like you are indulging without really indulging. And an added bonus- these are gluten free too. I know I will be making these again…and like I said, I may never make a regular cupcake again.