Baking black bean cupcakes at home, tensions can be high. Pots and pans are all over the place and the most important people in a kitchen, your Pot washer, and prep cook are missing. What you don’t want to do is bark orders at your wife, so self-control and managing the situation are of utmost importance.
I’ve been baking black bean chocolate cupcakes for the last 10 years and every time people eat one I get that “Ahhhh” no way look. The pinnacle of fortified food, stealth health on steroids, the way to add beans and fiber to your diet, a dietitian’s dream come true. Baking a healthier version of a cupcake that is edible is exciting. One made with black beans is exciting, and adding a whipped white chocolate Ganache sprinkled with a little sea salt… sounds like heaven.
Never judge a book on its cover:
I don’t remember how I got the recipe and my first reaction most likely was the same as yours; a black bean chocolate cupcake must be gross. However, as the saying goes, you should never judge a book by its cover. They are awesome! Light, moist, and a definite crowd-pleaser. The only recommendation I have for you is that you find the best Cocoa powder possible, I use Ghirardelli cocoa powder, what a difference in quality and flavor.
Black Beans:
Black beans are naturally low in sodium and contain potassium, calcium, and magnesium; all of which have been found to decrease blood pressure naturally. According to the American Heart Association, eating beans as part of a heart-healthy diet and lifestyle may help improve your cholesterol, a leading cause of heart disease.
Ganache:
Ganache is of French origins, like so many other great foods from that part of the world. A whipped Ganache is a simple recipe that consists of one part cream and one part chocolate. To make whipped white chocolate, the temperature is crucial. Too warm, it feels like you whip the ganache forever; too cold, you will end up with a grainy ganache.
It is essential that the ganache is at room temperature and is whipped at room temperature (around 70F). Whip the ganache until soft peaks form, you should not need to whip for more than 2 – 3 minutes, more than that and your ganache will be grainy. Once whipped to a soft peak, allow to cool in the refrigerator. It should firm up nicely to a smooth texture.
Here are the black bean cupcakes with chocolate buttercream icing, another way to enjoy them.
Black Bean Chocolate Cupcakes, White Chocolate Ganache
Recommended Equipment
Ingredients
White chocolate ganache
- 12 oz white chocolate
- 12 oz heavy whipping cream
Black bean chocolate cupcake batter
- 1 1/4 lb black beans caned and rinsed
- 7 medium egg
- 1 tbsp vanilla extract pure
- 4 oz butter, unsalted at room temperature
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 oz cocoa powder
Instructions
Make the White Chocolate Ganache
- In a saucepan, heat cream until it bubbles, remove from heat source. Add chopped white chocolate, let sit for about 5 minutes to melt into cream, then stir with a rubber spatula until smooth.Cool the Ganache to room temperature ( 70F℉ )With a hand mixer, whip the Ganache at room temperature until soft peaks form, you should not need to whip more than 2 or 3 minutes, more than that and your ganache will be grainy. Once whipped to a soft peak, allow to cool in the refrigerator. It should firm up nicely to a smooth texture.12 oz heavy whipping cream, 12 oz white chocolate
Rinse the Canned Beans
- Open the canned beans, place in a colander and rinse under cold running water for about 2-3 minutes. This will help remove some of the sodium that is on the surface of the beans.
Cream Butter and Sugar
- In a mixing bowl, cream together room temperature butter and sugar until light and fluffy. Add baking soda, baking powder and cocoa powder, blend then set aside.4 oz butter, unsalted, 1 cup sugar, 1 tsp baking powder, 1 tsp baking soda, 2 oz cocoa powder
Blend Black Beans
- Using a Vitamix blender, blend black beans, eggs, and vanilla until completely liquefied with no lumps. Combine the black bean mixture with the butter cocoa mixture and blend until smooth with no lumps.1 1/4 lb black beans , 7 medium egg, 1 tbsp vanilla extract
Bake Cupcakes - Preheat oven to 350 ℉
- Scoop batter into prepared muffin tins. Bake the cupcakes for 15 minutes or until an inserted toothpick comes out clean. Remove cupcakes from the oven and cool in the muffin pan for 10 minutes.
Garnish Cupcakes
- Garnish each cupcake generously with whipped white chocolate ganache. It's best to serve the cupcakes immediately after frosting.
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate
Is it possible to use something instead of eggs in the recipe?
Try this replacement for eggs:
1) 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil = 1 large egg
or
2) 1/4 cup unsweetened applesauce = 1 large egg for most recipes
Good luck and please let me know how they turned out
Best NB
caned and rinsed black beans. Is this “cleaned and rinsed” or “canned and rinsed?” I’m trying to work out if I am starting out with 1.5 pounds of dry beans and cooking them or 24 ounces of canned black beans
The recipe calls for 20 ounce of canned and rinsed black beans. You can, of course, use dry beans and cook them yourself if that’s preferred. Enjoy