Kelvin’s 3rd Birthday Cupcakes!
My son loves chocolate… and by chocolate he is pretty hard core about it – he likes dark chocolate – 85-90% dark chocolate to be exact. When I asked him what kind of cake he wanted for his birthday I felt I had a little challenge when he told me he wanted chocolate… pretty sure he was so excited about it that he screamed it to me about 4 times. How do you make a choclate cake that actually passes for choclate cake but isn’t heavy on the sugar and so rich and has the calories of a burger and fries? I did some searching around and came up with this recipe which is a collaboration of several different recipes and comments and ideas and some experimenting (don’t be too scared). Oh and they have black beans folks…. BEANS!!!!
Here are the ingredients, which are so so simple.
- 1 can (15.5 oz) black beans, rinsed and drained very well (strainer works best to get them washed and drained)
- 4 lg eggs
- 2 tsp pure vanilla extract
- 1/4 cup + 1 Tbs butter or coconut oil (melted but not hot)
- 1/2 cup coconut palm sugar (or regular sugar)
- 1/2 cup natural cocoa powder (**NOT dutch processed, it will affect your results)
- 1 tsp baking powder
- 1/2 tsp baking soda
- small pinch of salt
Cooking Directions, again simple!
- Preheat the oven to 350F. Line muffin tins and then set aside. I used the foil lined ones so the color would stay rich even after baking. It helps them “pop” and look more special.
- In a food processor or blender, puree the beans, eggs and vanilla until smooth. Add butter/oil, then sugar and cocoa powder, baking soda, baking powder and salt. Puree all together until it is perfectly smooth, you do NOT want a single black bean chunk present. Puree the heck out of it. I used my vitamix for the entire process here.
- Split the batter evenly between 12 regular size muffin tins. I only made 9 cupcakes so they would be a tad fuller so maybe shoot for 9 per recipe and double it for more so your cupcakes will be nice and full. If you want to do a cake, it would work well too – fill up your square or round accordingly. I would double it for a 2 layers in a cake… or maybe triple it! It would be a pretty layered cake. If you do a cake pan, I would grease it well first and dust with a tiny flour.
- Bake for about 15 minutes and check regulary – you want to bake them just until they seem a little cracked on the top, but it would be easy to dry these out too much! Cool for about 10 minutes in the pan, before turning out onto a wire rack to cool completely.
- Frost with frosting of choice. The frosting I used is as follows… I wanted a healthy version for this since it is for my 3 year old. But you could go crazy here and have fun with whatever you want! I used 2 cups plain whole milk greek yogurt (fage brand to be exact since I didn’t have any homemade on hand) and 1/2 cup regular cream cheese and 1 T honey – I whipped in all together and used a round tip to “pipe” it on top. You could get more “pretty” with it, but I was running low on time. I then shaved some dark chocolate onto the tops for a little pizzaz and to dress them up a tad. I put them into the fridge to keep the topping firm. I would not recomment leaving them in the fridge over night or for more than an hour if you are using the yogurt as primary frosting because I just don’t love the look of yogurt that is not sealed in the fridge. You know? If my son does not finish his yogurt and puts it in the fridge for “later” – it just does not look yummy after a little while. If you want to spread out your process over 2 days, you can put the cupcakes in the fridge sealsed seperate from the “frosting” and then top them before serving the following day.
- You can serve immediately or refridgerate for up to 8 hours before serving – Store leftovers in an airtight container in the fridge for up to 3 days. There are not much in these to keep them fresh and shelf stable so just gobble them up!