There’s honestly nothing I look forward to more than weekend baking. It’s the perfect way to relax, and it’s really a win-win activity regardless of how the product actually comes out. If the product fails, which is inevitable at times, you hopefully come out of the situation with more knowledge than you did before. If the product doesn’t fail, then you’re simply left with delicious goodies, and let’s be honest, who doesn’t like that?
This week my baking experimentation sadly took a turn for the worse. After finishing the batter for my first batch of my black bean cupcakes, my cat decided to attempt to jump in the oven at the same time I was putting in the cupcakes, setting me almost on fire and knocking the pan of cupcakes over. Regardless of that little mishap and my irrelevant temper tantrum, I eventually came out of the situation with a delicious batch of cupcakes and a valuable life lesson learned: don’t let your cat be in the kitchen while baking. Period.
These cupcakes (or should I say brownies?) are nothing short of amazing. They look like cupcakes but taste like brownies. They’re crispy on the outside and gooey and fudgey and nutty and everything else good on the inside. But you know what the best part is they’re sinfully delicious… but not. They’re made from healthy, wholesome ingredients meaning that they’re… good for you? Yup. That’s right. A delicious cupcake (that doesn’t taste like black beans, don’t worry) that can be eaten without the slightest bit of guilt.
1 can (15 oz.) black beans
1/4 cup coconut sugar
2 tablespoons raw honey*
1/4 cup milk of your choice (I used almond milk)
2 tablespoons shredded coconut
2 tablespoons whole wheat pastry flour*
2 tablespoons coconut oil
1/2 cup cacao powder
1 teaspoon baking powder
1 teaspoon cardamom
1 teaspoon vanilla extract
1/4 cup carob chocolate chips (could replace with cacao nibs)
1/2 cup chopped walnuts
*If vegan, replace the honey with agave or your preferred sweetener and the eggs with 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water). If gluten-free, replace whole wheat pastry flour with gluten-free flour of your choice.
You’re more than welcome to top yours with any topping, or even leave them plain if you’d like. However, I topped mine with soy whipped cream and coconut chocolate sauce (even proportions of coconut oil, cacao powder, and agave)
1. Preheat your oven to 350 degrees and grease a muffin tin with coconut oil (or you can use cupcake liners)
2. Gather your ingredients
3. Put the black beans in the food processor and mix till smooth
4. Add the beans to a bowl and add the eggs. Mix well.
5. Add the rest of your ingredients, except for the baking powder, chocolate chips and walnuts, and mix on medium speed until you get a smooth mixture.
6. Add baking powder and mix on slow speed until combined.
7. Add the nuts and chocolate chips. Fold them in and make sure that they’re evenly distributed throughout the mixture.
8. Pour the batter into your muffin tin, filling each one up about 2/3 of the way.
9. Put in the preheated oven and let them bake for 18-20 minutes.
10. Take them out, let them cool, and enjoy!
– Vilda (DIY Food Contributor)
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