Delicious chocolate cupcakes made with black beans!
A great way to add more fiber and protein to your diet and all Thrive listed ingredients are certified gluten-free!
Prep Time: 30 minutes
Yield: 15 servings
- 2 c thrive instant black beans
- 1⁄2 c thrive scrambled egg mix + 3/4 cup water
- 1 T vanilla
- 1 ⁄3 c butter
- 3⁄4 c thrive white sugar
- 1⁄2 t thrive baking soda
- 1 t thrive baking powder
- 1⁄3 c cocoa powder
- 3 T butter (for frosting)
- 1 1⁄2 oz cream cheese
- 1 1⁄3 c thrive powdered sugar
- 3 T cocoa powder (for frosting)
- 1 t cream
Cook beans, rinse with cold water. In a blender, blend beans, egg mixture, and vanilla until completely liquefied. In a mixing bowl, cream together butter and sugar until light and fluffy. Add baking soda, baking powder, and cocoa powder. Add bean mixture and beat until smooth.
Scoop batter into prepared muffin tins. Bake at 350⁰F for 14–18 minutes, until toothpick comes out clean. Cool for 5 minutes and remove from tins.
For frosting, cream together butter and cream cheese until smooth. Add sugar and cocoa powder. Mix in cream and beat at high speed for 30 seconds. Frost cupcakes when cool.
Notes: Featured in the September 2013 Thrive It Up broadcast. Source: Chef Todd Leonard
View recipe here.
Instant Black Beans are on special this month!
View all Thrive September specials here.
Canadians shop September specials here.