Chocolate Cupcakes with PB Frosting
This recipe is a blend of two favorites: The Pancake Princess and Chocolate Covered Katie. I wanted to create a moist cupcake without flour to accommodate a child with food allergies, while also making a frosting with significantly less fat and sugar than most traditional recipes. The result is a sweet, healthy, and delicious treat that’s packed with protein! With 4g of fiber, 8g of protein, and under 250 kcal per serving, it could also make a great breakfast option when paired with a latte or a glass of milk.
Ingredients
- 1 15oz Black beans drained
- 3/4 cup sugar
- 4 large eggs
- 5 tbsp melted butter
- 1 tbsp vanilla extract
- 5 tbsp cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda
- FROSTING
- 1/2 cup peanut butter
- 5 tbsp maple syrup
- 1/4 cup cocoa powder
- 4-5 tbsp milk
- 1 tsp vanilla
Instructions
- Preheat oven to 350. Line 12 cupcake tins with cupcake liners.
- Blend all ingredients toether until completely smooth
- Pour batter into tins
- Bake for 18-22 minutes until toothpick comes out clean
- For the frosting: Add all ingredients to the food processor and blend well!
Notes
Calories: 242kcal
Protein: 8g
Fiber: 4g
Carbs: 28g
Sugar: 18.6g
Fat: 12.4g