Last week I promised my daughter that if she behaved in school we’d bake cupcakes. She complied, so I invited her into the kitchen to bake some peppermint mocha cupcakes.
Peppermint Mocha Cupcakes (Adapted from Healthy Indulgences [Yes, I love playing with this recipe!])
1 can of drained, rinsed black beans
5 large eggs
2 tsps peppermint extract
1/2 tsp salt
3/8 cup coconut oil (or butter or oil of your choosing)
1 cup granulated sugar
1/2 cup cocoa powder
1 tbsp instant coffee granules
1 tsp baking powder
1/2 tsp baking soda
Preheat the oven to 325 degrees F. Put the beans, 3 eggs, extract, and salt into the food processor. Puree that mixture for a good two minutes. Add the remaining two eggs, oil, and sugar. Puree for another minute or so. Add the dry ingredients. Puree it until smooth and combine. Pour the batter into a lined cupcake pan (trust me — now is NOT the time to skimp on the cupcake liners!). Put the pan in the oven for 20 minutes. Allow the cupcakes to cool before frosting.
Peppermint Mocha Frosting
1 stick of butter (8tbsps, 4oz), sliced
1 cup melted mint chocolate pieces
1 tbsp granulated sugar
1 tbsp cocoa powder
1 tbsp coffee extract
Cream the butter and melted chocolate until smooth. Add the sugar, cocoa, and extract. Whip until smooth and fluffy. Frost your cupcakes.
