Ever wonder what a cupcake might say? Join us as we hear from Mr. Cupcake himself, and Michelle whips up the most delicious grain-less cupcake you ever wrapped your lips around!

Episode 9 – Decadent Chocolate Cupcakes

The Four-Mula featured in this show:

BB Cakes
Yields 30
go ahead and have two
Write a review
Print
Ingredients
  1. The Cupcakes
  2. 2 & 1/2 cups black beans (rinsed/drained)
  3. 10 eggs beaten
  4. 2 tsp baking powder
  5. 1 tsp baking soda
  6. 1 cup raw cacao / cocoa powder
  7. 2 tsp vanilla
  8. 1 cup coconut oil (in liquid form)
  9. 1 cup honey
  10. 1 cup of mini chocolate chips or grated
  11. dark chocolate ( plus some for topping)
  12. BLACK-BEAN
  13. CUPCAKES
  14. Honey Whipped Cream Frosting
  15. 1 pint whipping cream
  16. 1 tsp vanilla
  17. 1/3 cup honey
  18. smashed cookie crumbs from the cookies for kids formula (optional)
Instructions
  1. In a Vita-mix, food processor or large capacity blender, in the following order, combine eggs, black beans, vanilla, baking powder, baking soda, cacao, coconut oil and honey.
  2. (heat coconut oil and honey on low to ensure it is in liquid form)
  3. Blend into a batter.
  4. Transfer the batter to a large bowl and stir in the chocolate chips.
  5. Pour 1/4 cup of batter into each cupcake paper.
  6. Bake at 350 for 20-25 minutes. Bake mini cupcakes for 15-18 minutes. Oven temperatures vary, check with a toothpick.
  7. Remove and allow to cool before serving.
  8. Honey-Whipped Cream Frosting
  9. While whipping the cream, add vanilla and honey.
  10. Top the cupcakes with a dollop of cream, a single raspberry and a few dark chocolate shavings or chips.
  11. Smashed cookie crumbs from leftover “Cookies for kids” works too!
  12. Chilling the whipped cream bowl in the freezer with the “whisk”mixing attachment before whipping, makes for a stiffer whipped cream.
  13. Cake option: Use a 9 inch spring form pan and bake for 45 to 50 minutes at 350 degrees, convection. Oven temperatures vary. Check with a toothpick.
Notes
  1. If Using the whipped cream frosting, they are best topped right before serving so the
  2. cupcake is room temperature and the whipped cream is cold.
  3. Word to the wise...Tell everybody all about their ingredients after they are well on their
  4. through the digestive process. Or Better yet, don’t mention it until they ask for the
  5. recipe .
  6. Before topping them, freeze a few. I use them for an occasional lunch dessert or a to
  7. bring to a birthday party. These are gluten free, but not dairy free. For a dairy free
  8. alternative, omit frosting and use casin free chocolate chips.
The Keyes Ingredients http://www.thekeyesingredients.com/
Special Thanks to Mud-Man Records for providing the Soundtrack for Mr. Cupcake
Visit their site here: http://bit.ly/1g0Kng1

Thanks to our all of our sponsors!

Woodlands Family Chiropractic http://bit.ly/1biD7hN
Michelle’s aprons by MosaicFlower http://bit.ly/LBVKUv
Michelle’s Wardrobe by CAbi http://bit.ly/1j0dkjj

Resources

The Secrets of Sugar (video)

Michelle
Follow Me

Michelle

I'm a stay at home mom raising two wonderful kids, and it's my goal to educate people that there is more to food than meets the eye.
Michelle
Follow Me

Latest posts by Michelle (see all)