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Hershey's Coconut Creme Kisses & Chocolate Cupcakes with Vanilla Coconut Frosting

Servings 12 -16
Author Brianne @ Cupcakes & Kale Chips

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.

Notes

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.