Challenge Friendly Chocolate Cupcakes
This recipe can be used to make cupcakes or a cake. Makes 18 regular sized cupcakes or 24 mini cupcakes. Enjoy these slightly warmed and with a cup of tea for breakfast or a snack!
Ingredients:
1/3 cup butter
1/2 cup cocoa powder
3/4 cup packed pitted dates
1/4 cup water
1 can drained and rinsed black beans
4 eggs
1 tsp. vanilla
1/4 cup almond or rice milk
2 cups spelt flour
1 tsp. baking soda
1/4 tsp. sea salt
Directions:
Preheat over to 350F. Grease muffin tin or line with paper liners.
In a small sauce pan, melt butter and powder and set aside. (watch carefully, don't allow this mixture to bubble). Puree the black beans, dates, and water until smooth, about 2 minutes. Once smooth and frothy, add one egg at a time, pulsing after every egg. Continue to process on high, add vanilla and the cocoa powder and butter mixture. Add almond or rice milk and process until completely smooth.
Transfer mixture to a mixing bowl. Stir in spelt flour, baking soda and salt. Continue to mix until smooth and combined. Spoon batter into prepared muffin cups, filling them 3/4 cup full. Bake muffins for 22-25 minutes, until tester inserted into center comes out clean. Cool in pans for 5 minutes. Remove muffins from pans and cool on a rack.
This recipe can be used to make cupcakes or a cake. Makes 18 regular sized cupcakes or 24 mini cupcakes. Enjoy these slightly warmed and with a cup of tea for breakfast or a snack!
Ingredients:
1/3 cup butter
1/2 cup cocoa powder
3/4 cup packed pitted dates
1/4 cup water
1 can drained and rinsed black beans
4 eggs
1 tsp. vanilla
1/4 cup almond or rice milk
2 cups spelt flour
1 tsp. baking soda
1/4 tsp. sea salt
Directions:
Preheat over to 350F. Grease muffin tin or line with paper liners.
In a small sauce pan, melt butter and powder and set aside. (watch carefully, don't allow this mixture to bubble). Puree the black beans, dates, and water until smooth, about 2 minutes. Once smooth and frothy, add one egg at a time, pulsing after every egg. Continue to process on high, add vanilla and the cocoa powder and butter mixture. Add almond or rice milk and process until completely smooth.
Transfer mixture to a mixing bowl. Stir in spelt flour, baking soda and salt. Continue to mix until smooth and combined. Spoon batter into prepared muffin cups, filling them 3/4 cup full. Bake muffins for 22-25 minutes, until tester inserted into center comes out clean. Cool in pans for 5 minutes. Remove muffins from pans and cool on a rack.