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Recipes - Flourless Chocolate Cupcakes

Recipe Name

Flourless Chocolate Cupcakes

Submitted by

dkbook

Recipe Description

Great option for those with diabetes.

Quantity	16	Quantity Unit	Cupcakes	Servings
Prep Time (minutes)	20	Cook Time (minutes)	20	Ready In (minutes)	40

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Ingredients
Amt.	Measure	Ingredient



2	cups	black beans, canned, Bush's
5	eggs	chicken egg
1	tablespoon	vanilla extract, imitation, no alcohol
1/2	teaspoon	salt
6	tablespoons	coconut butter
1/2	cup	honey
1	tablespoon	Xylitol
6	tablespoons	unsweetened cocoa powder
1	teaspoon	baking powder
1/2	teaspoon	baking soda

Steps

Sequence	Step

1	Preheat oven to 325 degrees Fahrenheit. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
2	Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps!
3	Whisk together cocoa powder, baking soda, and baking powder. Mix together honey and coconut oil. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder, and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
4	Bake for 40-45 minutes. Cake is done when the top is rounded and firm to the touch. After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature.

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