Soft, fluffy, fudgey, chocolatey cupcakes, sounds good right? what if I told you they were lower fat and sugar free? And gluten free too? With choc-chips! And yep and they still taste pretty awesome.
The secret here is using kidney beans. They remove the need for flour and give the cake a lovely moist and fudgey texture. At first when i heard about using kidney beans in cakes I was really weirded out but they work so well, I was definitely converted.
I have used Nativa stevia here to so it is sugar free but f you don’t have it then you could just use whatever type of sugar/sweetener you like.
Nutrition: Kidney beans and other legumes are a great source of protein as well as complex carbohydrates and fibre. They have been shown to be protective against heart disease and if nothing else will keep you regular.
- 1x 400g tin red kidney beans, drained and rinsed
- 2 free range eggs
- ⅓ cup cocoa/cacao powder
- ½ cup natvia stevia for baking (or sweetener of choice)
- 1 tbsp coconut oil, melted
- 2 tbsp milk of choice
- 1 tsp vanilla extract or 1 tsp instant coffee granules
- 2 tsp baking powder
- 1 large handful chopped dark choc/choc chips
- For the icing:
- 1 small avocado
- 2 tbsp cocoa/cacao powder
- ½tsp vanilla extract
- ⅓ cup natvia stevia icing sugar
- Almond milk to mix
- For the cupcakes:
- Blend everything (except chocolate) up in the food processor for 1-2mins until super smooth and velvety.
- Add chocolate and combine briefly.
- Spoon into a muffin tray lined with papers (makes 9 standard sized cupcakes)
- Bake for 15-20mins until set.
- Either eat straight from the oven or allow to cool and ice.
- For the icing:
- Combine all ingredients in a small blender/processor until completely smooth, adding enough almond milk to get it to the desired texture. Ice onto cupcakes when smooth.