I continue with my new found passion (obsession) of trying to cook all things dairy free, egg free and soya free. Here is a recipe that has totally blown me away. These Chocolate Cupcakes are amazing and so easy to make and apart from a can of black beans you just need cupboard staples. But before I start I want to tell you how I came about this recipe.
I have a lovely friend who I used to work with. She regularly reads my blog and has ambitions of one day quitting her job as a maths teacher and setting up her own Cafe. Something which I think she would be extremely good at. Having read my review of the lemon drizzle cake the other day she sent me a text message with a recipe for a chocolate bean cake she had made. She said it was amazing and that I should try and make one with an egg substitue. So after an internet search I found several egg free versions.
I finally settled on these wonderful cupcakes/muffins. Harriet couldn’t get it in her mouth quick enough. They are so light and fluffy.
Unless I told you, you would never know that these were made using pureed prunes as the egg substitute and black beans. In fact I don’t intend telling Amelie what is in them as she might not then eat them.
The recipe said to cook for about 15 mins but mine needed nearer 20-25 mins. Next time I think I might try adding some chocolate chips to make them more like a chocolate chip muffin. I had no idea that you could make something so delicious as this using black beans. This is a great way to try and add fiber to kids diets. I have found loads of other recipes for cookies and brownies.
I think I might give these Black Bean Brownies from Chocolate Covered Katie ago next.
I would like to thank my friend for sharing her discovery with me and for Madhuram’s Eggless Cooking for the cupcake recipe.