Chocolate Cupcakes with Chocolate PB Cream Cheese Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Pillsbury Moist Supreme Devil's Food cake mix (I box)2 Large eggs1 Large Can of whole black beans drained (approx 24 oz)1/3 Soybean Oil1 TBSP Vanilla (good quality)1/3 Cup Nonfat/Plain Yogurt (for even higher protein use Greek)Frosting:1 -8oz pkg or tub light cream cheese1 - Cup powdered sugar2 - packets Splenda sweetener1 Tub of light Cool Whip or Sugar Free/FF 2 Tbsp Peanut Butter Choc or Nutella1 Tsp Vanilla
Preheat oven to 350 degrees.
In large bowl combine cake mix, eggs, vanilla and oil. Mix to combine. Open and drain can of black beans. Grind black beans in a food processor or use stick blender (I used the stick blender) until smooth and "creamy" looking. The ground beans should equal about 2 cups. Add the beans to the rest of the mixture and mix well. Mix for 2 minutes to give cake volume (this will ensure that the cake rises properly when baking). Fold in yogurt and scoop with a standard size ice cream scoop into cupcake liners. Bake for 17-22 minutes or until cupcakes lightly spring back at touch. Let cupcakes cool completely before frosting.
Frosting:
Use room temp cream cheese. Mix until smooth. Add Splenda to cream cheese. Slowly mix in powdered sugar and combine well. Add in vanilla and Nutella or if you don't have any 1 tbsp of choc syrup of your choice and 1 tbsp of PB preferably natural works well too. Fold in Cool Whip slowly until fully combined and you get the consistency you desire. Use more or less Cool Whip depending on how stiff you want the frosting to be. ENJOY!!
Serving Size: Makes 12 Large Cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user RAGDALI.
In large bowl combine cake mix, eggs, vanilla and oil. Mix to combine. Open and drain can of black beans. Grind black beans in a food processor or use stick blender (I used the stick blender) until smooth and "creamy" looking. The ground beans should equal about 2 cups. Add the beans to the rest of the mixture and mix well. Mix for 2 minutes to give cake volume (this will ensure that the cake rises properly when baking). Fold in yogurt and scoop with a standard size ice cream scoop into cupcake liners. Bake for 17-22 minutes or until cupcakes lightly spring back at touch. Let cupcakes cool completely before frosting.
Frosting:
Use room temp cream cheese. Mix until smooth. Add Splenda to cream cheese. Slowly mix in powdered sugar and combine well. Add in vanilla and Nutella or if you don't have any 1 tbsp of choc syrup of your choice and 1 tbsp of PB preferably natural works well too. Fold in Cool Whip slowly until fully combined and you get the consistency you desire. Use more or less Cool Whip depending on how stiff you want the frosting to be. ENJOY!!
Serving Size: Makes 12 Large Cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user RAGDALI.
Nutritional Info Amount Per Serving
- Calories: 250.6
- Total Fat: 12.2 g
- Cholesterol: 44.5 mg
- Sodium: 119.7 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 2.7 g
- Protein: 5.6 g
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