1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
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
Salted Caramel (see link below)
Vanilla Coconut Frosting (see note below)
Line muffin tins with cupcake liners, and preheat your oven to 350°F.
Combine the first five ingredients (through brown sugar) in your blender, and blend until smooth.
Add the cocoa powder, baking powder, and baking soda, and blend until combined.
Divide batter between the muffin cups.
Bake for 20-25 minutes, or until cake tester comes out clean.
Cool in pan for a few minutes, then remove and cool completely on a rack.
Cut a small hole into the top of the cupcake (I used the back of a decorating tip for piping frosting).
Pour 1-2 t of Salted Caramel into the hole on the top of each cupcake, letting it soak in as you fill it.
Frost with the Vanilla Coconut Frosting and drizzle with more Salted Caramel.
To make the Vanilla Coconut Frosting, using an electric mixer on medium to high speed, beat the ¼ c (half a stick) butter and ½ c coconut oil until creamy (you can use more or all butter, if you like, but then you may want to add some coconut extract if you want that coconut flavor). Reduce the speed to low, add 2 c confectioners sugar that has been sifted, and beat until combined. Add 1 t vanilla, increase speed to high, and beat until creamy and fluffy.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2012/05/09/coconut-salted-caramel-chocolate-cupcakes-and-sneaking-treats/