Flourless Chocolate Cupcakes2014-06-04
- Course: Snack
- Yield : 12 cupcakes
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Flourless Chocolate Cupcakes
How could a dessert look so delicious using red kidney beans as a main ingredient? Well wait until you try these! With almond meal also thrown into the mix these flourless chocolate cupcakes are moist and moorish and will satisfy any sweet tooth. We promise you they are as delicious as they look – but much much healthier!
Nutrition Note: Red kidney beans, high in fibre and nutrient rich, are a surprising and very healthy ingredient in these delicious cupcakes.
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- 2 x 125g tins red kidney beans, rinsed and drained
- 60g coconut oil
- 2 eggs
- 2 tsp water
- 40g natural or Greek yoghurt
- 85g maple syrup
- 2 tsp vanilla extract
- 80g almond meal
- 20g cocoa or cacao powder
- ½ tsp baking powder (check label for gluten free)
- ¼ tsp bicarbonate of soda
- pinch of salt
Preheat the oven to 160°C and place the cupcake cases in a 12-hole cupcake pan. -
In a food processor, puree the kidney beans, coconut oil, eggs and water for approximately 5 minutes until smooth. This will also aerate the mixture. -
Pour in the yogurt, maple syrup and vanilla extract and blend for about 30 seconds to combine. Scrap the sides of the bowl when necessary. -
Add the almond meal, cocoa, baking powder, bicarbonate of soda and salt. Process until just combined. -
Spoon mixture evenly amongst a 12-hole cupcake pan. Bake in the oven for 25 – 30 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. -
Allow cupcakes to cool before turning out on rack. Serve with your favourite yogurt and berries. -
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