chocolate cupcakes with black beans (and no gluten)

I kind’ve can’t believe this recipe worked. But it did. black bean cupcakesThese pretty little things actually taste as good as they look: like rich, chocolatey, totally sinful cupcakes. Except without icing. Because while I seem to have no problem convincing myself that it’s okay to cook cupcakes just for myself, destination-free icing feels like it would be crossing the line into something deserving of diagnosis. Or at least several therapy sessions entirely devoted to my eating disorder.

As is, I’m feeling pretty good about my recent food intake. Yes, it’s been a while since I’ve written. But I’ve been cooking–and eating–plenty, including beans. I just haven’t felt inspired to write about anything. Until now.

This recipe is adapted slightly from Nancy Cain’s gluten-free cookbook, Against the Grain.

1/3 cup coconut oil
2 cups cooked black beans, drained
1/2 cup unsweetened cocoa powder
4 large eggs
1 cup coconut sugar
1/2 teaspoon baking soda

1. Preheat the oven to 350. Line 12 cups of a standard muffin tin with paper lines or grease with coconut oil. (I did the former this time then found myself a little angry about all the delicious cake that the paper liner stole. Next time I’ll grease.)

black bean cupcake batter2. Combine the beans and coconut oil in the bowl of a food processor. Blend until smooth. Add the cocoa powder, scrape the sides, and blend again. The batter will be very stiff.

3. Add the eggs and sugar, and blend until the sugar has dissolved, scraping the sides as necessary. Then add the baking soda and continue blending until it’s mixed in.

4. Divide the batter equally between the muffin cups. Bake for 30 minutes. Cool on a rack. black bean cupcake2Devour with ice cream, if desired. Lately I’ve been into a plain vanilla version of this one. Which is from a paleo website. Obviously I’m not into the whole paleo thing. They prohibit beans. I love beans. We are incompatible. But that doesn’t mean I can’t see the good.

Speaking of beans, note that Cain’s original cupcake recipe calls for a can of black beans. You can definitely do that. But I prefer to use beans that I’ve cooked myself from dried. First, this ensures maximum nutritional value. Second, it’s more economical and, to my mind, has a smaller environmental impact.

For this recipe I cooked a pound of dried beans. Although I usually add kombu, I decided against it for this recipe. So I just rinsed the beans, soaked them overnight, then rinsed, transferred to a pot, and added cold water to cover by about an inch. I then brought the beans to a boil, reduced the heat, and cooked until tender. It took a couple of hours. At the end I added about a teaspoon of salt and let them cool on the stove. In addition to what I needed for this recipe, it made enough to eat for breakfast with eggs and tortillas with about a cup extra, which I put in the freezer for later.

 

 

 

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