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

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

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!!