Made with Black Beans of course! At least Rocco insinuated this was his recipe on TV. I have not made this, too much work and I am not ready for this yet but the specs don't look too bad on paper, (a lot of carbs per protein but in maintenance maybe) So, what do you think are they worth the effort, any reports on this one?
These chocolate cupcakes are not only moist and delicious but also good for you! They are packed with black beans and made with a widely available gluten-free oat flour, so they are 100 percent gluten free, as well. Makes 16 cupcakes
- 15 ounces black beans
- 1/4 cup raw agave nectar
- 2 tsp. instant espresso powder
- 1 tsp. baking powder
- 2 Tbsp. oat flour
- 1/2 Tbsp. butter, melted
- 1 tsp. vanilla extract
- 1/2 cup unsweetened cocoa powder
- 5 egg whites, beaten until stiff
- 5 Tbsp. vanilla flavor sugar-free, fat-free pudding (such as Jell-O)
- 5 Tbsp. fat-free cream cheese
- 18 packets stevia
- 1/4 cup Fage Total 0% fat-free Greek yogurt
- 96 mini dark chocolate chips
Preheat oven to 325°.
Lay out 16 cupcake papers into a cupcake pan. Spray each one with cooking spray.
Blend the beans, agave, stevia, yogurt, espresso, baking powder, oat flour, butter and vanilla extract until very smooth. Scrape out into a bowl and add cocoa powder. Whis****il smooth. Fold in the egg whites in three separate additions, making sure to keep as much volume as possible. Pour the cupcakes into the paper molds and place in the oven and coo****il they are just cooked through, about 15 minutes.
Meanwhile mix the pudding and the cream cheese in a bowl with a whis****il smooth. Using a rubber spatula, scrape the icing into a small piping bag.
Remove the cupcakes and move to a wire rack to cool. Ice the cupcakes evenly with the pastry bag and place 6 chips on each cupcake. Put the cupcakes on a large serving platter.
Use a 2-ounce ladle to easily and evenly pour the cupcake batter into each paper.
Per serving: 77 calories, 1.83 g fat (.9g sat, 0g mono, 0g poly), 2mg cholesterol, 44mg sodium, 11.62g carbohydrate, 2.4g fiber, 4.5g protein