Ingredients
Cupcakes:
• 2⁄5 cup (100ml) cocoa powder, and extra for dusting
• 1 can (410g) red kidney beans, drained and rinsed
• 1 tsp (5ml) vanilla extract
• Pinch salt
• 5 large eggs
• 1 tsp (5ml) baking powder
• 1 tsp (5ml) bicarbonate of soda
• 90ml butter or coconut oil
• ½ cup (125ml) honey or brown sugar
Avocado and cocoa frosting:
• 2 ripe avocados, halved and pitted
• ½ cup (125ml) unsweetened cocoa powder
• ½ cup (125ml) honey or maple syrup
• 3 tbsp (45ml) peanut butter
• 1 tsp (5ml) vanilla extract
• Salt
Preparation method
Cupcakes:
- Preheat oven to 180°C.
- Pop 12 cupcakes cases into a cupcake pan.
- Blend all ingredients together until smooth, about 5 minutes.
- Spoon into cupcake cases and bake for 20-35 minutes.
- Remove from pan and cool.
Avocado and cocoa frosting:
- Blend all ingredients together until smooth.
- Spoon onto cooled cupcakes.