Black Bean Cupcakes (??)

Ever since my friend Elizabeth sent some of these over for dessert a few months ago, I've been making them over and over again, trying to get a sugar-free version of this already gluten-free treat. They were SO delicious, like seriously delicious - not in a "oh-they're-pretty-good-for-a-GF-dessert" kind of way. Moist and chocolatey. Guilt-free, kind of. Hooked.

Here's my version of the recipe that my friend used:

Chocolate cupcakes

Mix the following in a really good blender (Nutri-bullet) for about 2 full minutes:
1 can of black beans, drained and rinsed
4 eggs
1 T vanilla
5 T butter, softened
3/4 c. coconut sugar

Once blended, blend in for about 30 seconds:
5 T Special Dark cocoa powder
1 t. baking powder
1/2 t. baking soda

Pour into cupcake liners; bake at 350 for 20-25 minutes.
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Topping/Frosting options:

Did you know you can make powdered 'sugar' from coconut sugar? Use that handy-dandy Nutri-bullet again to blend coconut sugar and a little arrowroot powder to create a powdery sugar that is great for frostings.

PB Frosting
1 c creamy peanut butter, sugar free (everything but peanuts free, actually)
5 T butter, softened
2 c powdered coconut sugar
1/2-3/4 c heavy cream,

Beat PB, butter and sugar. Add in cream and beat til fluffy. Amazing.






Berry sauce (I use this on ice-cream, cheesecake, pound cake and now these chocolate cupcakes!)
Place a bag of frozen berry mix into a saucepan. Heat til thawed, adding a little water if necessary. Smash a bunch of the whole berries as they cook. Add a little cornstarch or arrowroot powder mixed with cold water to thicken, and add a spoonful of coconut sugar if it's too tart for you.