I made cupcakes for my sweetie for Valentine's Day, and updated my old favorite recipe for Chocolate Black Bean Cupcakes to come up with this new version, which I think is even better. Like the original recipe, these have some rather odd ingredients, but don't be afraid. They're totally delicious, and incidentally, full of healthy goodness. I replaced the oil with apple sauce, so they're now much lower in fat. And I replaced the expensive maple syrup with organic cane sugar, making them much more economical to throw together. I also added a little bit of raspberry jam to the middle of each cake for an extra something special. The frosting is a sweet, rich "buttercream," made with cashews instead of the traditional (vegan) butter. These are excellent even without frosting too. Maybe good for a special post-Valentine's breakfast, hmm?
Chocolate Raspberry Cupcakes
makes 12 cupcakes
1 cup brown rice flour
1 cup organic granulated sugar
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp mild chili powder
1/2 cup (packed) dried, pitted prunes
1 cup cooked black beans
1/2 cup apple sauce
1/4 cup water
2 tsp vanilla
2 tsp white or cider vinegar
all-fruit raspberry jam
Soak the prunes in water for about 15 minutes to soften.
If you're going to make the frosting, start the cashews soaking now too. (see below)
Line a muffin tin with paper cupcake liners.
Preheat your oven to 350º.
Mix the dry ingredients together in a large bowl.
Place soaked, drained prunes and all other wet ingredients (except jam) in a food processor, and blend until smooth. You might still see small flecks of beans, but that's okay.
Stir blended wet ingredients into dry ingredients.
Divide the batter between 12 cupcake liners.
Place about a teaspoon of jam on top of each unbaked cupcake, and gently press it into the surface of the batter.
Bake at 350º for about 25-30 minutes, depending on your oven and elevation. The toothpick test is tricky with these, so it's better to check the top and sides for firmness.
Allow to cool completely before frosting, or enjoy them naked. The cakes, I mean. Of course it's up to you... ;o)
Cashew Buttercream Frosting
makes enough for about 2 dozen cupcakes, and can be frozen
1/2 cup raw cashews, soaked an hour or more
2 cups organic powdered sugar
1 tsp vanilla
1/4 tsp salt
almond milk, or other non-dairy milk
Drain and rinse the soaked cashews, and place them in a food processor, along with the powdered sugar, vanilla, and salt. Pulse to blend, adding only a few drops of milk at a time until the frosting is blended to a smooth and spreadable texture. Frost completely cooled cupcakes, and save any extra frosting in the freezer for next time.