1, 15 oz. Can Unseasoned Black Beans, drained and rinsed (shake off ALL excess water)
3 Large Eggs, 4 Egg Whites
1 T. Pure Vanilla Extract
½ t. Sea Salt
4 T. Unsalted Butter
2 T. Unsweetened Applesauce (or pumpkin...I was out, otherwise I would have used it)
½ c. Honey
6 T. Unsweetened Cocoa Powder
1 t. Baking Powder
½ t. Baking Soda
Tart Cherry Frosting
12 oz. Organic, Neufchatel Cheese
½ c. Honey
2 T. Almond Milk (optional--don't recommend)
1 T. Pure Vanilla Extract
½ c. Ground, Freeze-Dried Tart Cherries
Dried, Naturally Sweet Tart Cherries (for topping)
Instructions
For the Chocolate Cupcakes
Preheat oven to 325 degrees. Line two, regular-size muffin tins with cupcake liners (only need 16).
Place beans, the 3 eggs, salt and vanilla in a blender and blend on high until beans are completely liquified. In a small bowl, whisk together the cocoa powder, baking powder and baking soda. Set aside.
In the bowl of an electric mixer, beat the butter, applesauce (or pumpkin) and honey on medium-high speed until light and fluffy (I beat for about 10 minutes..never really got "fluffy" but wasn't total liquid either). Add the egg whites one at a time. Pour in the bean mixture and mix thoroughly. Gradually add the cocoa powder mixture and beat on high for one minute, until smooth. Place three tablespoons of batter into each lined muffin tin. Bake for 25 minutes or until toothpick inserted in the middle comes at clean. Cool completely.
For the Tart Cherry Frosting
Cream the Neufchatel in the bowl of an electric mixer until smooth. Beat in the honey. Beat in vanilla, almond milk (if using) and ground, freeze-dried cherries. Let sit in refrigerator for a couple of hours to stiffen up.
Top each cupcake with a heaping spoonful of frosting and smooth with an off-set spatula. Top with a dried cherry.
Serve immediately or store in the refrigerator until a few minutes before serving.
Notes
Makes 16 cupcakes.
Recipe by DessertedPlanet.com at http://dessertedplanet.com/chocolate-cupcakes-tart-cherry-frosting/