So after my Lucky Charms Cupcakes for St. Patrick’s Day, I felt I had to redeem myself. Those are so far from the type of eating habits that I like to advocate. I’m not saying I always follow the good, wholesome, nutritious, real type of eating habits that I advocate. Especially on nights like tonight, when I thought for some reason it would be a good idea to eat the frosting that I scraped off of the cupcakes because while it tasted good, I kind of screwed up making it, and could never recreate what I did if I tried. But in general, I do try to have a healthy lifestyle.
So I give you cupcakes made with black beans and eggs and coconut oil. See, wholesome! Fiber! Protein! Good fats!
Not gonna mention the brown sugar….
And the Coconut Creme Hershey’s Kisses…
And the frosting full of confectioners sugar and butter…
And another Coconut Creme Hershey’s Kiss on top.
Nope, there’s none of that stuff in there. Just nutrition. You know, black beans. And they’re gluten-free. And anyway, it’s Easter. Just eat a little less ham. And save room for dessert!
I saw the recipe for Cadbury Creme Cupcakes on Chocolate & Carrots’, and I wanted to try it. And I thought the coconut oil in the chocolate cupcakes would lend itself very nicely to sticking one of the little Kiss bodies in the middle. Vanilla frosting with just a hint of coconut on top was the perfect contrast to the chocolate.
I totally agree with what Caroline said about her version. It’s “a cupcake that you can eat and not feel guilty about, well, except for the icing. That’s full on buttery deliciousness!”
And as you would expect, these are Bug (and Hubby) Approved!
Just a quick note – I made 12, as per the original recipe, but they did rise quite a bit. They all fit, but if you wanted to break out another pan, you could probably make 14-16.
Do you like the holiday Kisses, like these coconut creme ones, or the candy cane ones for Christmas? Or do you just stick with the classics?
Hershey's Coconut Creme Kisses & Chocolate Cupcakes with Vanilla Coconut Frosting
Ingredients
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)
- 3/4 c brown sugar
- 5 T cocoa powder (I used Hershey's)
- 1 t baking powder
- 1/2 t baking soda
- 24 Hershey's Coconut Creme Kisses, unwrapped
For frosting
- 1/2 c (1 stick) unsalted butter, at room temperature
- 1/4 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)
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, and place one Kiss in each, pressing down slightly.
- 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.
- Frost with Vanilla Coconut Frosting and place another Kiss on top.
- To make the frosting, using an electric mixer on medium to high speed, beat the butter and coconut oil until creamy.
- Reduce the speed to low, add the confectioners, and beat until combined.
- Add the vanilla and coconut milk, increase speed to high, and beat until creamy and fluffy.
Recipe adapted from Cadbury Creme Cupcakes from Chocolate & Carrots.
Enjoy!
This recipe was shared with:
I Am Addicted to Recipes’ Scrumptious Sunday Link Party #5
Sweet as Sugar Cookies’ Sweets for a Saturday #63
Sisters of the Wild West’s Weekend Features & Sister Sunday Link Party
Mrs. Happy Homemaker’s Making You Crave Monday
Add a Pinch’s Mingle Monday
Katherine Martinelli’s Easter Blog Hop
Want to see lots more yummy food from me and my friends, and cute pictures of my kids?
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Disclosure: This post may contain affiliate links. I earn a small percentage from any purchases you may make if you click on them. These companies have not contacted me. I use the stuff because I love it.
These look so good and they are so pretty! And they have actual beans in them? Do you taste the beans or even know that they are in there?
Meaghan @ Countertop Confections recently posted…Sneak Peak of the Week
Nope, you don’t taste the beans at all!
These look so yummy and I love that last shot of Bug!
Sonali- The Foodie Physician recently posted…Dining with the Doc: Quinoa Linguine with Clams and Lemony Breadcrumbs
I LOVED that photo. He is so cute when he is eating!
These cupcakes are absolutely beautiful and knowing they are a healthier version is a plus!
Wel, I wouldn’t exactly cal them a health food, but they are a little better than “regular” cupcakes. Thanks for stopping by.
Wow. I would love to have one of these right now! Love your pictures, too!
Thanks! That means a lot, because I am really working on my photography skills.
Oh my goodness these look beautiful!!!! Love the little kisses on top!!!!
Thank you! I did have fun decorating them!
Those are looking so good. The pictures are amazing. I love your blog it is so fun. I would love it if you could come visit me @ http://www.arosiesweethome.com/
I also would love it if you shared at my Linky party @ http://www.arosiesweethome.com/2012/03/welcome-to-our-3rd-link-party-we-are-so.html
Thanks,
Rose
Rose recently posted…Making Glitter Easter Eggs With The Kids
Thanks for stopping by, and for the wonderful comments. I am working so hard on my photography. I will definitely stop by your site and link party!
God, I could live on the coconut kisses. They are so superfantasically delicious. These cupcakes? AWESOME. Can’t wait to try the healthier cupcake!
Dorothy @ Crazy for Crust recently posted…Brownie Mud Hen Bars
I was never a big fan of coconut until recently, and those Kisses are so gooodd! The cupcakes are good, but really I could just eat a bowl of the frosting, with its hint of coconut flavor.
These are awesome! A nive balance of healthy and fun 🙂 Thanks for sharing at Scrumptious Sunday!
Addicted to Recipes recently posted…Blueberry Raisin Wheat Bran Muffins – Crazy Cooking Challenge
Thanks! They were fun and tasty!
I have to share—I made these cupcakes for Easter, and they were a hit!
I made two dozen, and the only thing different about mine was that I used Pillsbury vanilla flavored frosting and mixed it with coconut extract, since that was what I had on hand. I shared them with my in-laws and my immediate family. Everyone LOVED them. My mom also brought a few to work, and one of her co-workers said it was the best cupcake she ever had!!
You’ve got something special in this recipe. =) Can’t wait to try more!
Great way to simplify the frosting, but still get that coconut flavor! Thanks for sharing. I am so glad you and everyone loved them!