I made heart-shaped, chocolate black beans muffins for Z’s preschool Valentine’s Day Party. Why? Because I saw how on pinterest, (original link, here) and it’s just too easy.
Insert marbles before baking to hold the cupcake liners and bake. I filled the liners first, then placed my marbles.
Heart-shaped, chocolate-y goodness? But of course. Heart-shaped chocolate-y goodness that is made with black beans(!) but not eggs(!!)
In general, I’ve found Madhuram’s eggless cooking to be a real asset in my I’m-going-to-sneak-healthy-into-you-without-your-consent quest. It’s moderately important to me that I provide them with a choice selection of sweet goodies, but I never promised not to use black beans, whole wheat flour, and dark chocolate.
If you don’t want to click through to Madhuram’s site (and you should), here’s the recipe.
Vegan Chocolate Cupcakes Recipe
Yields: 12 Regular Size Cupcakes & 12 Mini Cupcakes OR 16 Regular Size Cupcakes
1 And 1/4 Cups Sugar
1/2 Cup Prune Puree (Substitute For 2 Eggs) [or any other egg replacer– I’ve used both bananas and yogurt]
2 Tablespoons Water
1/3 Cup Canola Oil
One 15.5Oz Can or 1.5 Cups Cooked, Drained, Rinsed And Pureed Black Beans
2 Teaspoons Vanilla Extract
1 Cup All Purpose Flour
1/2 Cup Cocoa Powder [I used special dark for that extra oomph]
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
Preheat oven to 375F for 15 minutes. Grease or line with paper liners 1 regular size muffin tin and 1 mini muffin tin.
Drain the black beans from the can, rinse it well under running water and puree it in a food processor/blender using approximately 1/4 cup of water. The puree should be very smooth without any lumps. [When you think you are done, go ahead and stay it for another 30 seconds or so. Trust me.]
To this also add the sugar, prune puree [or other egg replacement thing], 2 tablespoons of water, canola oil and vanilla extract. Process/blend it again for another 2-3 minutes. Transfer it to a large bowl.
In a small bowl whisk together flour, cocoa powder, baking powder and baking soda.
Add the flour mixture to the wet ingredients in 3 parts. That is, first add 1/3rd of the flour mixture to the bean and prune puree, mix it well. Then add another 1/3rd and then the last 1/3rd of the flour mixture. Having some lumps is fine. I found that using a wire whisk to mix the batter worked well than using a spatula. The batter was in the consistency of pancake batter. Initially I felt that the quantity of the wet ingredients was way too much, but once I started mixing it to the flour I was relieved to find out that the proportions were getting right.
[Note– I add in a few chocolate chips to each muffin, for that extra oomph.]
Fill the muffin wells 2/3rds full, around 3 tablespoons of the batter. For the mini muffin tin, just use 1 tablespoon. I placed both the muffin tins in the same rack. The mini muffins were done by 9 minutes and the regular size muffins around 14 minutes. Oven temperatures may vary so check for doneness by inserting a toothpick in the center and it should come out clean.
Cool in pan for 5 minutes. Slide a knife around the edges of the cupcake and invert the tin slowly. The cupcakes will fall down, cool them on a rack. Frosting is optional.
For the prune puree (she) used 2 jars (2.5oz each) of Beech Nut’s baby food. Applesauce [bananas, yogurt] can also be instead of prune puree.
Melted butter or any vegan butter substitute can be used in place of the canola oil. The original recipe called for soy margarine. [I use real butter]
I recently have found out that using 1/4 teaspoon of baking soda for each egg replaced gives the light and airy texture to the baked product. In this recipe I used 1/2 cup of prune puree to substitute 2 eggs, so I used 1/2 teaspoon baking soda in total. The result was vegan chocolate cupcakes with the spongy texture of the usual cupcakes. [We didn’t have prunes last night, so we used the Ener-g egg replacer instead. Result = tasted a lot like brownie cupcakes]
It’s challenging to cook for children with food allergies. Both of my children are allergic to eggs– which makes baking… fun.
Wait, fun isn’t the right word. Colossal pain in the ass? Meh– not so much. As it turns out, their egg allergy makes it simple for me to say no to a never-ending parade of unhealthy sugary deliciousness:
Oh sweetie, I’m so sorry– but donuts have eggs in them.
Beautiful– the egg takes it all- I can neither be blamed, nor harassed about the treat once the verdict of “it has eggs” has been delivered.
Now, I don’t give two flips about donuts– part of
my seven circles of hell decade of servitude in the grocery store industry included a rotation in the deli. Donuts kinda make me hurl. Unless it’s a Krispy Kreme donut fresh from the Hot Now sign lighting. In college, there was a Krispy Kreme within walking distance– the red glow of the sign just strong enough to hit my bedroom window if I closed my left eye, while squinting my right eye, and wishing with all of my not-so-sober heart.
But I digress, in a huge way– you can’t even know how badly. At least not until tomorrow. Anyway, I don’t miss donuts. But I absolutely, with all of my hippie heart, miss greasy fried chicken and southern biscuit breakfasts.
But I don’t have to miss delicious muffins, masquerading as cupcakes. With 18 grams of protein.
Eggless Chocolate Black Bean Muffins by Scattermom, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.