Cool (breakfast cupcake) Beans!

The baintrain uses the exclamation cool beans all the time - alternating with their other ubiquitous word, awesome.  I couldn't think of a better title for a post that contains a recipe for chocolate cupcakes primarily made out of beans.  

I made cupcakes for breakfast a few weeks ago, and was itching to turn the basic vanilla bean cake into other tasty treats.  I adapted it last weekend, and turned it into carrot cake.   Complete and total success.  Because there's so much protein from beans and eggs, plus so little sweetener, you can have cupcakes for breakfast anytime minus that pesky sugar rush.  

 ::Chocolate Bean Cupcakes::
makes 12 mini and 12 regular

Preheat your oven to 325.  

Add to the bowl of food processor:

2 cups cooked and cooled white beans
6 eggs
1 T cinnamon
3/4 t liquid stevia
1/3 c honey, xylitol or sugar
1 1/2 t Vanilla and or same amount ground vanilla beans

Puree well, then add:

1/4 c melted coconut oil or butter
1/3 c coconut flour
2/3 c cocoa
1/2 t sea salt
1 t baking soda
1 1/2 t baking powder

Bake in greased, lined muffin tins about 20 minutes.  You know how to check cake, and these are done when puffed and slightly cracked on top.  I iced them with the leftover honey cream cheese frosting I used on the carrot cake last weekend - which was 1 brick of cream cheese, 1/2 stick softened butter 1 1/2 c powdered sugar, 1/2 c honey and a dash of cinnamon and nutmeg.

This is the kind of recipe you cannot believe unless you try it.  I call them downright healthy; the baintrain just calls them delicious!

Lib
Linked here there and yon: Jen, Frugal Rachel, Kristin, Laura, Alli Sara and Kelli