So my kid outed me and my secrets, telling you about these amazing cupcakes that I was sneaking during nap time. But what’s wrong with two cupcakes a cupcake in the middle of the day?! Especially when it has no flour, and is made with super-healthy things like black beans and coconut oil.
I knew I was making cupcakes for The Bug’s birthday party, and I knew I wouldn’t be able to eat them, since I am trying my hardest to stick with the gluten-free thing for awhile. So I wanted to make some cupcakes that I could eat, too. Bad idea, since I think I ate six of them over the course of several days. But I did share some at the mom’s group at my church.
I made Coconut Creme Kisses Cupcakes a while back, based on these from Chocolate & Carrots, and they were so good that I had to come up with a new variation. I had just made a version of these Salted Caramel Chocolate Chip Cookie Bars from Pink Parsley (which I will post for you) and had some extra salted caramel, which I thought would be amazing with these chocolate cupcakes. I also upped the ratio of coconut oil to butter in the frosting to make them more coconutty. But I will give you a little tip. My cousin made the Coconut Creme Kisses Cupcakes and didn’t want to make frosting from scratch, so she just added a little coconut extract to a container of store-bought vanilla frosting. So that would work great here, too. And you could also probably just add a little sea salt to some caramel topping from a jar, if you really want to make this even easier.
Oh my goodness! These were so good!!
I can’t wait to keep experimenting with these black bean cupcakes (peanut butter anyone?), and I am also thinking of trying some other kids of beans to see how that goes. Hmm, kidney bean red velvet? Or white chocolate chickpea blondies? Oh, the possibilities!
Have you sneaked any treats lately? Do your kids ever blow your cover, and reveal things that you didn’t want anyone to know?
Coconut Salted Caramel Chocolate Cupcakes
Ingredients
- 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)
- 3/4 c brown sugar
- 5 T cocoa powder (I used Hershey's)
- 1 t baking powder
- 1/2 t baking soda
- Salted Caramel (see link below)
- Vanilla Coconut Frosting (see note below)
Instructions
- 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.
You can get Pink Parsley’s Salted Caramel recipe HERE.
Enjoy!
This recipe was shared with:
Family Fresh Meals Recipe of the Week: Anything Goes!!!!
Live Laugh Rowe live laugh {linky} #9
Countertop Confections’ What’s Cookin Thursday’s
Recipes for My Boys’ Thursday’s Treasures
Amee’s Savory Dish Fit and Fabulous Fridays #31
Katherine Martinelli’s Bean Blog Hop
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These look DIVINE!!!
Thank you! They were so good. Maybe a little too good…
I’d sneak some of those too! YUMMY. Love that drizzle. Makes my mouth water.
Dorothy @ Crazy for Crust recently posted…Biscoff Pretzel Toffee Bark
Thank you. I actually didn’t think my piping looked too good, but a little caramel drizzle makes anything pretty.
I’ve never had much luck with gluten free recipes, but these look so good. I’m going to have to give them a try. Thanks for sharing.
I find the ones with gluten-free flours and gums a bit daunting, but I have made a few gluten-free things that just call for “normal” ingredients, and have been happy with the results.
Black beans and coconut oil! Interesting. I’ve never made the black bean cupcakes/muffins/brownies yet. They sound very neat. I wonder if my coworkers would notice?
Vicki @ WITK recently posted…Sponge Candy FAQ & A Buffalo Giveaway!
My cousin made my other black bean cupcakes, and I think she actually used butter instead. She brought them to her in-laws, and everybody loved them, and couldn’t tell it was black beans.
Absolutely irresistible – I could eat a whole batch in one sitting my friend 😀
Love them!
Cheers
Choc Chip Uru
Choc Chip Uru recently posted…The Revenge Of The… Chocolate
They were just a little TOO irresistable 🙂
What a decadent Cupcake, I must have it! Hope you have a Very Special Week End and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen recently posted…Full Plate Thursday 5-10-12
Thanks for stopping by. Yes, it was decadent!
These cupcakes look really good. I like how you can make them easier. I think you should try making peanut butter ones, those sound really good too! Thanks for sharing at Showcase Your Talent Thursday. I hope to see you at the next party!
Alyssa recently posted…Peanut Butter Cup Cookie Dough Truffles
Thanks. I figure not everyone has the ingredients or wants to make buttercream, so it definitely couldn’t hurt to give people an easier option.
Amazing!!!! This are just wonderful! Thank you for sharing on Thursday’s Treasures Week 33. See you soon! <3 and hugs http://www.recipesformyboys.com/2012/05/thursdays-treasures-1st-co-host-is-joan.html
Debi recently posted…Lemon Fizz Cake
Thanks! Looking forward to joining you again!
Just saw your link at Crazy Sweet Tuesday… these look amazing!
Thanks! I am so happy you stopped by.
I need to get my hands on some coconut oil so I can give these a try. They look divine! Thanks so much for sharing at Mom On Timeout!
–Trish
Trish – Mom On Timeout recently posted…NEW 2 Box Cheerios {Giveaway} – 2 Winners! #MyBlogSpark
My cousin made my other version of the black bean cupcakes with butter and they turned out great. Just if you want to get that hint of coconut, you may just have to add some coconut extract.
These made my mouth WATER!
Thank you! They were scrumptious!
These look great!!
Thank you! I actually wasn’t happy with how they looked when I piped the frosting, but a little caramel drizzle can do wonders.
Wow! These look amazing!!!!!!!!!! I love anything caramel!! Thanks for sharing!
Amee recently posted…Greek Yogurt Pops
I only recently discovered a love for caramel, and I especially love this salted caramel.
I made this for dinner today, it came together so quick and everyone loved it! Including Mr. Picky 4 year old
that won’t eat anything besides hash browns and chicken nuggets. Thanks for a great recipe!!
Cindy recently posted…Remedies for Hamster Diarrhea
So happy you liked it, and the picky little guy!
This really do like they would be hard to resist. Love your photos, so cute.
Thanks for being a part of May’s YBR 🙂
Nancy/SpicieFoodie recently posted…Crisp Tuna Salad and UnoTelly Discount Coupon Giveaway
Thanks! Happy to join in the fun!
These look great! I am allergic to most beans – but I can eat garbanzo beans. Have you ever tried with those? Or only the black beans? I haven’t tried recipes like this, wondering if they would substitute in??
I haven’t tried it in this recipe, but I have seen other cookie and brownie type recipes using garbanzos. I think it’s worth a shot!