The best (and easiest) gluten free, refined sugar free chocolate cupcakes.

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I normally get at least one, if not both, of the following reactions when I tell people about these cupcakes:

“These are gluten free?!” and/or “Wait….. What? These are made out of beans?!”

. . .  Yes and yes! People can’t really believe it, but it’s true and most of the time, before I ever say a word, people look at me with a mouthful of chocolate cupcake and mumble through the crumb, “These are delicious!” So, for anybody out there that wants to make a healthy, gluten free, refined sugar free, chocolate cupcake, here’s the recipe (well, first you get the photos, which will convince you that you want to make these…. then you’ll get the recipe). Do not be alarmed by the amount of eggs used. Seriously. It seems like a lot, I know, just go with it….

The best (and easiest) gluten free, refined sugar free chocolate cupcakes.

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INGREDIENTS:

Two 15 ounce cans of unseasoned black beans, rinsed and then rinsed and then rinsed again for good measure.
8 large eggs (yes, 8 of them, for real).
1 1/2 tablespoons pure vanilla extract
1 teaspoon sea salt
1/2 cup coconut oil
1 cup agave or honey
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
Preheat your oven to 325 degrees. Prepare the pan you’re baking with (this recipe will make two 9″ cake pans, 24 cupcakes, or one 8 x 8 square and 12 cupcakes – which is what I did because I was making this recipe for a birthday cake and I had enough leftover to make a pan of cupcakes to give away). Line the cupcake tin with liners or cut parchment paper to fit and line the bottom of your pan, then spray the parchment lightly with nonstick spray or spread a thin layer of coconut oil over it.

Rinse the beans really well and shake off excess water. Place beans, 4 of the eggs, vanilla, agave or honey, coconut oil, and salt into a food processor or blender. Mix or blend on high until beans are completely liquefied. Make sure there aren’t any lumps or big pieces of bean in there. Add remaining eggs, one at a time, beating for a minute after each addition. Whisk together the cocoa powder, baking soda, and baking powder. Add your dry ingredients slowly and beat the batter on high for one minute, until smooth. Your batter will be thin, it’s okay!  Scrape batter into your pan/cupcake tins (fill your cupcake tins to 3/4).

Bake cupcakes for approximately 25 minutes or cake for 40-45 minutes. Remove and let cool on a cooling rack until cake reaches room temperature. You can remove it from the pan and frost it or cover it in plastic wrap and store in the refrigerator. This cake will store for about 5 days in the refrigerator. Frost or add glaze before serving.

FROSTING OPTIONS:

I’ve made this cake a few times and I usually go one of two routes with frosting: I either make a chocolate or a peanut butter frosting. If you want a chocolate “glaze”, just use more almond milk/agave to thin it out.

Here are the recipes for each of those:

CHOCOLATE FROSTING / GLAZE:

  • 1 cups solid coconut oil (not melted)
  • 1/2 cup agave/honey
  • 1/2 cup cocoa powder
  • 1 tablespoons coconut or almond milk

PEANUT BUTTER FROSTING:

  • ¾ c. (12 Tbs.) coconut oil
  • ¾ c. (12 Tbs.) smooth peanut/almond natural butter
  • 1/3 c. (5.5 Tbs.) raw honey
  • ½ tsp. vanilla extract
  • 1/8 tsp. Sea salt
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