Chocolate Chip Cupcakes (Vegan/Vegetarian)

Chocolate Cupcake - Vegan Vegetarian

Chocolate. There, I said it. You probably already want some, am I right? Just because you’re eating healthy, or used to eating an alternative diet doesn’t mean you can’t have that one thing we all crave: chocolate. You just have to go about it sensibly. They’re just at 300-calories, so I tend to eat half as an afternoon snack and the other half in the evening.

I wanted a way to indulge my cravings without going overboard on my calorie needs, so I learned about using black beans as a base instead of using the common gluttons: sugar, fat, and carbs.

And just a note for those interested, this recipe is completely vegan/vegetarian friendly; can easily be modified for the gluten-free community by using GF Oats flour (same qty) instead of all-purpose flour. The results will be a little less fluffy, but certainly not dense, chocolate bombs like most GF cupcakes tend to be.

Chocolate Chip Cupcakes (Vegan/Vegetarian)
prep time: 10 mins       cook time: 10-15
recipe makes 12-servings (292 cals each) 

Things you’ll need:
Two mixing bowls
Sieve for sifting flours
Cupcake liners
Cupcake baking pan or silicon mold
Electric mixer or mix everything by hand 🙂
NutriBullet or food processor

(1) 15oz can black beans, drained and rinsed, and dried
1/4 cup water, room temp
1 1/4 cups sugar
3 tsp EnerG Egg Replacer + 4 tbsp water, room temp
1/3 cup canola oil
2 tsp vanilla extract
1 cup all-purpose flour
1/2 cup dark cocoa powder
2 tsp baking powder
1/2 tsp baking soda
3/4 cup EnjoyLife mini-chips for baking.

Preheat oven to 375ºF

Prepare the cupcake mold by placing the liners inside. I’d recommend using at least two different baking molds, instead of the same mold twice. (cuts back on wait time).

Drain and rinse the canned black beans, dry them off a bit, then add to NutriBullet/food processor with 1/4 cup of water. Process to a smooth puree with no lumps.

Combine Egg Replacer with 4 tbsp of water and mix well before adding to black bean puree. Then add 1 1/4 cups sugar, canola oil, and vanilla extract to puree. Mix well, 2-3 minutes, then set mixture aside.

In separate bowl, sift flour, dark cocoa powder, baking soda, and baking powder a few times back and forth between two bowls, until well combined.

Slowly mix together the dry ingredients into the wet ingredients 1/3 cup at a time, stirring until everything is added. But please, don’t get crazy and over work the batter.

Add the batter into the cupcake liners 1 tbsp at a time until you have a single layer, then sprinkle at least a few choc chips on top. Cover the layer with another 2 tbsp of batter. Then sprinkle again with more choc chips.  Until you have at least 12 cupcakes and all the choc chips are used up.

Bake for 10-15 minutes (oven temps and times may vary) or until an inserted toothpick comes out clean.

Remove from the oven and allow to cool  for at least 2-3 minutes before removing from pan. Move to wire rack and allow to cool completely. You can store these in an airtight container for a few days or freeze them for later.

Questions or comments? I’d be more than happy to answer 🙂

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