Hershey's Coconut Creme Kisses & Chocolate Cupcakes with Vanilla Coconut Frosting
Serves: 12-16
  • For cupcakes:
  • 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
  • 4 eggs
  • 1 T vanilla extract
  • 5 T coconut oil, or unsalted butter (softened)
  • ¾ c brown sugar
  • 5 T cocoa powder (I used Hershey's)
  • 1 t baking powder
  • ½ t baking soda
  • 24 Hershey's Coconut Creme Kisses, unwrapped
  • For frosting:
  • ½ c (1 stick) unsalted butter, at room temperature
  • ¼ c coconut oil (or additional butter)
  • 2 c confectioners sugar, sifted
  • 1 t vanilla extract
  • 3 T coconut milk (or regular milk or heavy cream)
  1. Line muffin tins with cupcake liners, and preheat your oven to 350°F.
  2. Combine the first five ingredients (through brown sugar) in your blender, and blend until smooth.
  3. Add the cocoa powder, baking powder, and baking soda, and blend until combined.
  4. Divide batter between the muffin cups, and place one Kiss in each, pressing down slightly.
  5. Bake for 20-25 minutes, or until cake tester comes out clean.
  6. Cool in pan for a few minutes, then remove and cool completely on a rack.
  7. Frost with Vanilla Coconut Frosting and place another Kiss on top.
  8. To make the frosting, using an electric mixer on medium to high speed, beat the butter and coconut oil until creamy.
  9. Reduce the speed to low, add the confectioners, and beat until combined.
  10. Add the vanilla and coconut milk, increase speed to high, and beat until creamy and fluffy.
I made 12 cupcakes, as per the original recipe. However, they did rise quite a bit, so you could probably make them a little smaller and get 14-16, if you want to take out another cupcake pan.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/hersheys-coconut-creme-kisses-chocolate-cupcakes/