MAMMA'S GLUTEN FREE CHOCOLATE CUPCAKES

 

  • Cooking Time: 25-30
  • Servings: 12 to 14 cupcakes
  • Preparation Time: 10-15

Ingredients

  • Equipment Needed
  • Blender (with an S blade)
  • 2 cupcake tins
  • cupcake liners
  • Oven pre-heated to 350
  • Ingredients
  • 1 1/2 cans organic black beans(well drained)
  • 4 organic eggs
  • 3/4 cup agave or 1/2 cup honey (I prefer agave. Honey to me is like a high-pitched scream…too sweet)
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Vanilla Extract
  • 1 teaspoon ground cinnamon
  • Chocolate Mixture
  • 1/2 cup cocoa powder (or carob)
  • 5 Tablespoons plus 1 teaspoon melted organic butter
  • 1/2 cup agave (Honey–6 Tablespoons plus 1 teaspoon)

Directions

  • Step One:
  • Combine all ingredients for the chocolate mixture. Stir until nice and smooth. Set aside to cool a little so it wont scramble your eggs.
  • Step Two:
  • Add to your blender– black beans, agave, baking powder, vanilla, ground cinnamon and chocolate mixture. Blend until super silky.
  • Step Three:
  • Add eggs and blend. The mixture will look very runny. That’s a good thing!
  • Step Four:
  • Fill cupcake liners almost to the top.
  • Step Five:
  • Bake at 350 for 25 to 30 minutes or until a toothpick comes out clean!!
  • ENJOY!!

Notes

We started our gluten-free journey a few months ago. It has been a challenge to find the right combination of flours to replace All-purpose flour. Luckily, our juicer has a grain-mill attachment, so I can experiment with differents grains. But so far I haven't had much luck with taste and texture. I have a philosphy… it should be awesome even if it is gluten-free. Shouldn’t be….well that’s okay for gluten free.

While waiting for my husband to wake up from surgery, I came across a recipe in the Yellowstone Woman's Magazine that used beans as a base for cupcakes. I thought to myself….what the heck! Beans are cheap! So this is my adaptation!!

Author Credit: Yellowstone Woman

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