I was not sure exactly what was going to happen when I started putting ingredients together the other night. However, I had an idea that hit me in the market and I was determined to run with it. It could have gone really well or really bad and thankfully looking at the title I think you can make your own assumptions as to which that was.
There was still ten minutes left on the timer before I could pull 9 chocolate pillows of delight out of the oven and yet the air was already filled with their sweet, rich aroma. It was completely encapsulating, so much so that my surroundings melted away. My senses became so heightened; invigorating doesn’t begin to describe it. I could hear tiny bubbles bursting like the hot lava of a recently ruptured volcano as the succulent berries melted down on the stove. In the background smooth music danced into my ears making my entire body begin to sway to its’ beat. Five more minutes left. I am not sure how much longer I can wait.
This was my experience baking these cupcakes. I am beyond excited to share them with you and have to say the finished product is equally if not more glorious than the process making them.
Vegan, dairy and Gluten-free as a bonus!
1 ¾ C Black beans (cooked or from a can)
3 Tbs coconut oil (melted)
½ C raw sugar (pulse it in the blender for added texture)
2 Cheggs (aka chia eggs- 2.5 Tbs ground chia seeds to 6 tbs water)
¾ C raw cacao powder
¼ tsp salt
1 tsp vanilla extract
1 ½ tsp baking powder
- Heat the oven to 350° and grease a muffin pan with coconut oil
- Create the chegg by blending the chia seeds until they are in a powder. Pour into a separate container, add water and let sit while you prepare the rest.
- Pulse the sugar until it is in a fine powder.
- Add the rest of the ingredients.
- Blend until a smooth consistency is reached, but be careful not to over blend it. You will most likely have to scrape down the sides several times. If it is too thick just add a tbs or two of water and reblend.
- Put equal amount of batter into the muffin tins and bake for 20-25 minutes.
- Mine came out perfect at about 19 minutes so just keep an eye on them. The edges will be pulled away from the sides of the tin, but the middle will still be a fudge like consistency. (They are vegan so no worries about raw batter!)
- Pull out of the oven and let cool before pulling them out of the pan.
Hazelnut Cream Frosting
2 C hazelnuts (soaked over night or at least2 hours)
1.5 C nut milk
1 tsp vanilla
Juice of 1 lemon
1 Tbs maple syrup
- Place all ingredients in the blender.
- Blend until a smooth consistency is reached.
- Set aside to top cupcakes with.
Mixed Berry Ginger, Red Wine Compote
1 pint each: Blueberries, Blackberries & Raspberries
juice of 1 lemon
2 Tbs raw sugar
½ inch of fresh ginger thinly sliced
¼ red wine
- Wash the berries and place all ingredients in a saucepan on medium heat.
- Stir occasionally and once the berries begin to soften break them up slightly with a wooden spoon.
- Continue to reduce the berries until the liquid thickens slightly.
- Approximately 20 minutes.
The cupcakes are best when assembled right before eating. I would keep the frosting and berry compote separate and add just prior to eating.
I would love to see your recreations: @sschmuck12