Monday, November 15, 2010

Gluten Free Chocolate Cupcakes

With the growing number of gluten intolerant and celiac disease people, it only seems natural for the recipe world to follow suit. But honestly, I was tired of making my Honeycakes and itched for something new.


Okay, so here’s the deal, a few people in our church are gluten intolerant. Because of that whenever I make cupcakes for an event I usually make a dozen or so gluten free cupcakes too. Usually this means making my tried and true recipe for gluten-free, dairy-free, cane sugar-free cupcakes sweetened with honey instead, but I figured I’d try something new… and something chocolate… this time. Apparently they were a huge hit, as even the non-gluten-free crowd were savoring these sweet morsels of deliciousness.

Gluten Free Chocolate Cupcakes

Makes 16-20 cupcakes

15-ounce can unseasoned black beans
1 tablespoon vanilla extract
6 tablespoons unsweetened baking cocoa
3 1/2 teaspoons baking soda
1 teaspoon baking powder
4 large eggs
3/4 cup sugar
1/4 cup nonfat Greek yogurt

Preheat oven to 325 degrees.


Drain excess liquid from beans, rinsing slightly. Add to a blender or food processor along with the vanilla extract and mix until smooth and pasty. If it starts to stick, add a little water. In a bowl, mix together the cocoa powder, baking soda and baking powder. In a separate bowl (or the bowl of a stand mixer), beat eggs, sugar and yogurt together, finally adding the bean puree. Once thoroughly mixed, fold in the dry ingredients until just combined. Line a muffin tin with cupcake holders and pour the batter in, about 3/4 full. Bake 20 to 25 minutes, or until a toothpick or knife inserted into the cake comes out clean.


Place cakes on a rack and cool.


Frost with your favorite chocolate frosting recipe, though personally unwhipped chocolate ganache is a perfect complement to create the chocolate overload necessary for pure bliss.

2 comments:

  1. why do you use black beans? i mean that would be nasty in a chocolate cupcake. please respond!

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    1. Plain black beans, not the seasoned kind! A bit of salt is fine, but make sure that is it, no garlic or onion or any other additives. I usually use Bush's Black Beans (black beans, water, salt are the only ingredients). And they taste amazing, even if you don't have a gluten intolerance!

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