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Shez’s Pantry Challenge: Black Bean Chocolate Cupcakes

In the first instalment of Shez’s Pantry Challenge, Laura Scherian chooses a range of ingredients from her own pantry and fridge to create a recipe for ‘Black Bean Chocolate Cupcakes’.

While the ingredients may surprise you, the cupcakes definitely pass the taste test!

Now it’s your turn to challenge Scherian! Enter Shez’s Pantry Challenge now to receive a personalised recipe and how to video from Shez herself! 

Black Bean Chocolate Cupcakes

SERVES: 36
PREP: 15 MINS
COOKING TIME: 15-20 MINS
Gluten free, Vegetarian

INGREDIENTS LIST:

MINI CAKES

400g tin black beans, drained and rinsed

4 large eggs

1 Tbsp.  vanilla extract

30ml shot of fresh coffee

½ tsp. bi-carb soda

1 tsp. baking powder

¼ cup cacao powder

½ tsp. salt

1/3 cup coconut oil

½ cup honey

ICING (Optional)

1/3 cup cashew spread

2 Tbsp. cacao powder

3 Tbsp. honey

1 tsp. vanilla extract

2-4 Tbsp. milk (Scherian opted for Almond, but any milk can be substituted in here)

DIRECTIONS:

Preheat oven to 180C.

Line one and a half mini cupcake pans with mini baking cups.

Place all cupcake ingredients into a food processor and process for approximately 5 minutes or until smooth and aerated. The mixture will be very runny. If you do not own a food processor, a blender can also be used.

Pour into prepared mini cupcake pan using a jug, filling each cup ¾ of the way.

Place in oven for 15-20 minutes or until firm to touch. Allow to completely cool before icing.

To make the icing, place cashew spread, cacao powder, honey and vanilla essence in food processor. Pulse until combined well. Add 1 tablespoon of almond milk at a time until desired consistency is reached. Spread desired amount of icing onto each cupcake.

 

Shez’s Pantry Challenge is brought to you by AVID Property Group. 

For more recipes and food inspiration from Laura Scherian, make sure you check out Shez’s Kitchen online, with featured recipes in the Sunshine Coast Daily.