I have always wanted try this black bean chocolate cake, and I had to think of something just as odd to pair it. So I picked avocado buttercream.
Vegan Black Bean Chocolate Cupcake Recipe
1 cup all purpose flour
1/2 cocoa powder
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rinsed, cooked black beans
1/4 cup vegan butter, Earth Balance
1/2 cup ripe avocado
1/2 cup raw sugar
2 teaspoons vanilla extract
1/2 cup water
Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Use an electric hand mixer to cream together the black beans, vegan butter, avocado, raw sugar, and vanilla extract.
Add the water to the wet ingredients and mix in.
Pour the wet ingredients into the dry ingredients and continue to mix with the electric mixer.
Use a ice cream scooper the distribute the batter throughout the cupcake tin.
Bake for 22 minutes or until a tooth pick can be inserted into the center of a cupcake and pulled out clean.
Vegan Avocado Buttercream Frosting Recipe
2 medium, ripe avocados
2 teaspoons lemon juice
1/2 teaspoon vanilla extract
1 lb powdered sugar
In a large bowl, use an electric mixer to cream avocados until smooth. Mix in lemon juice and vanilla extract.
Gradually add in powder sugar and mix until well incorporated. The buttercream will not be firm, but it should not be too runny.
About The Cupcake Project: I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible. Subscribe if you’re into that type of thing.
About Me: My name is Tasha. I am a YouTube Next Chef, Master of Public Health, and INFJ.