Black Bean Chocolate Brownie Cupcakes
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 94.5
- Total Fat: 2.3 g
- Cholesterol: 1.4 mg
- Sodium: 56.7 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.8 g
- Protein: 4.2 g
View full nutritional breakdown of Black Bean Chocolate Brownie Cupcakes calories by ingredient
Number of Servings: 24
Ingredients
-
Black Beans - 1 15 oz can rinsed and drained
3/4 C raw agave nectar
3/4 C egg beaters
1 tsp vanilla extract
1 1/2 C unsweetened cocoa powder
3 Tbsp all purpose baking flour
1 Tbsp butter melted
1 teaspoon instant coffee powder
5 egg whites
semi sweet chocolate chips
Directions
Preheat oven to 325
Line muffin tin with paper liners. Lightly coat the inside of each paper liner with cooking spray
In a Blender - add beans, agave, egg beaters and vanilla extract. Cover and blend until very smooth. Scrape out into a large bowl and add the cocoa powder, baking flour, butter, and instant coffee powder.
In a large separate bowl, beat the egg whites with an electric mixer on high speed until stiff. Fold the egg whites into the bean mixture in 3 separate additions, makin sure to keep as much volume as possible.
Spoon the batter into the paper liners.
Drop a vew chocolate chips into each cupcake
Bake about 20 - 25 minutes (maybe more) until the tops spring back when lightly touched.
Frosting optional - what ever you like
Serving Size: standard size cupcakes
Line muffin tin with paper liners. Lightly coat the inside of each paper liner with cooking spray
In a Blender - add beans, agave, egg beaters and vanilla extract. Cover and blend until very smooth. Scrape out into a large bowl and add the cocoa powder, baking flour, butter, and instant coffee powder.
In a large separate bowl, beat the egg whites with an electric mixer on high speed until stiff. Fold the egg whites into the bean mixture in 3 separate additions, makin sure to keep as much volume as possible.
Spoon the batter into the paper liners.
Drop a vew chocolate chips into each cupcake
Bake about 20 - 25 minutes (maybe more) until the tops spring back when lightly touched.
Frosting optional - what ever you like
Serving Size: standard size cupcakes