Better-For-You Cupcakes By Candace Nelson

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We are all about a better-for-you recipe here at Women of Today! These dairy-free and gluten-free cupcakes are made with black beans and coconut cream — And are a delicious and healthier way to enjoy a classic dessert.

The founder of Sprinkles Cupcakes, host of the Live to Eat podcast, and judge of “Sugar Rush” – Candace Nelson, shares with us her recipe for Black Bean ‘Better For You’ Cupcakes.

Better For You Black Bean Chocolate Cupcakes

Ingredients

For the frosting:

1-1/4 cups semisweet chocolate chips
2/3 cup heavy coconut cream – thick cream part only, not the watery liquid

For the cupcakes:

1 15 oz. can unsalted black beans, drained and rinsed
3 tbsp. brewed coffee
1/3 cup coconut oil, melted
1 cup coconut sugar (or light brown sugar)
3 large eggs
1 tsp. pure vanilla extract
2/3 cup oat flour
2/3 cup unsweetened cocoa powder or cacao powder, sifted so there are no lumps
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt

Instructions

Make the frosting first:

Heat coconut cream on the stovetop or in the microwave until hot. Pour over chocolate chips into a heat-proof glass bowl. Let mixture sit for 2-3 minutes. Then, using a fork or a whisk, start to stir quickly, bringing the chocolate and cream together until emulsified.
You can use the ganache just like this as a glaze or, if you want a whipped frosting transfer the mixture to the stainless steel bowl of a stand mixer and put it in the fridge to cool for 20 minutes, whisking periodically. Remove the bowl from the fridge, and with a whisk attachment whip the ganache on high until it thickens, lightens in color, and is a spreadable consistency. About 10-15 minutes.

For the cupcakes:

Preheat oven to 350 degrees F.
Line a cupcake/muffin tin with 12 paper liners.
In a small food processor (or blender), process black beans and coffee until smooth. Transfer the mixture to a large bowl. Add coconut oil, sugar, eggs, and vanilla and beat together by hand, with a wooden spoon or rubber spatula.
In a separate bowl, whisk together all dry ingredients: oat flour, cocoa powder, baking powder, baking soda, and salt.
Add dry ingredients to the black bean mixture and blend by hand until combined.
Using a ¼ cup measuring cup or #16 Disher, divide the batter between the 12 cupcake liners. Place in the oven and bake for approximately 15 minutes, or until the tops are dry and a toothpick comes out clean.
Let cool completely and then frost cupcakes with an offset spatula.