Ingredients
Equipment
Method
Cupcake Instructions
- 1. Preheat oven to 350 degrees. Line cupcake tins with cupcake liners. Set aside.
- 2. In a food processor, add the rinsed and drained beans and agave syrup. Blend until smooth.
- 3. Add liquid egg substitute, milk and vanilla to a bowl. Stir until well-combined. Add to food processor and pulse until combines.
- 4. Combine all the dry ingredients in a bowl. (flour, cocoa, baking powder, soda and salt.) Stir with a whisk until dry ingredients are incorporated. Alternatively, sift all ingredients into a bowl.
- 5. Add to food processor and pulse until just combined. Do not overprocess. You do not want gluten to form.
- 6. If the mixture is a bit thick depending on your weather, flour, etc, add a bit (1-2 TBL) more milk until the mixture looks like a boxed cake mix texture. You don't want lumps or too thin.
- 7. Fill cupcakes molds 3/4 full. 1 2 tsp of chocolate chips to each and gently swirl the chips into the cupcake batter.
- 8. Bake for 15-20 minutes until a toothpick comes out clean. I check at 15 minutes since I am at altitude. I suggest the same. You don't want dry cupcakes! :-)
Frosting Instructions
- Add all the ingredients to a stand mixer and blend on low for 30 seconds. Once the ingredients are blended, increase the speed. Beat until creamy. If you need to add a bit more milk to get the consistency you want, please do so. I err on the side of a thicker frosting to start. It's easier to add liquid than to add enough powdered sugar to correct a too-thin frosting result.
