.png?rev=881e001d923f460686f26a93ed68b02f?mw=650){kind=logo}
.png?mw=200&mh=200&rev=881e001d923f460686f26a93ed68b02f){kind=logo}
.png?rev=881e001d923f460686f26a93ed68b02f){kind=logo}
Black Bean German Chocolate Cupcakes
Take out a little dessert guilt with fluffy chocolate-frosted cupcakes that include the nutritious goodness of a black bean purée and a candied Garbanzo-pecan coconut sauce.
- Cook Time
1 Hour5 Mins
- Serves
70
INGREDIENTS
Cupcakes
- 12 cups Bush's Best® Low Sodium Black Beans, Drained, Rinsed
- 4 cups Cocoa Powder
- 4 cups All Purpose Flour
- 4 cups Greek Yogurt, Full Fat
- 4 cups Granulated Sugar
- 8 tsp Baking Powder
- 16 tsp Vanilla Extract
- 24 Eggs, Large
- Paper Muffin Liners (As needed)
- Pan Spray (As needed)
- 4.5 cups Chocolate Frosting
Garbanzo Pecan Coconut Sauce
- 1 cup Granulated Sugar
- 2 cups Light Brown Sugar
- .5 cup Unsalted Butter
- 4 Egg Yolks
- 2 cups Evaporated Milk
- 1 tsp Vanilla Extract
- 2 cups Pecans, Chopped
- 2 cups Sweetened Coconut Flakes
- 1 cup Bush's Best® Low Sodium Garbanzo Beans, Drained, Rinsed, Coarsely Chopped
INGREDIENTS
Cupcakes
- 12 cups Bush's Best® Low Sodium Black Beans, Drained, Rinsed
- 4 cups Cocoa Powder
- 4 cups All Purpose Flour
- 4 cups Greek Yogurt, Full Fat
- 4 cups Granulated Sugar
- 8 tsp Baking Powder
- 16 tsp Vanilla Extract
- 24 Eggs, Large
- Paper Muffin Liners (As needed)
- Pan Spray (As needed)
- 4.5 cups Chocolate Frosting
Garbanzo Pecan Coconut Sauce
- 1 cup Granulated Sugar
- 2 cups Light Brown Sugar
- .5 cup Unsalted Butter
- 4 Egg Yolks
- 2 cups Evaporated Milk
- 1 tsp Vanilla Extract
- 2 cups Pecans, Chopped
- 2 cups Sweetened Coconut Flakes
- 1 cup Bush's Best® Low Sodium Garbanzo Beans, Drained, Rinsed, Coarsely Chopped
DIRECTIONS
- CUPCAKES: Pre-heat a convection oven to 350ºF. Place all ingredients in a blender and blend until smooth.
- Place paper muffin liners in muffin tin. Spray with pan spray to prevent from sticking. Pour 3 oz. of the mixture into each muffin tin.
- Bake 20–30 minutes, until a cake tester or toothpick inserted into the center of the cupcake comes out clean. Allow to cool to room temperature before moving forward.
- GARBANZO PECAN COCONUT SAUCE: Combine brown sugar granulated sugar, egg yolks, butter, and evaporated milk in a saucepan over medium heat.
- Whisk the ingredients together and bring the mixture to a simmer while whisking constantly for 3–5 minutes or until mixture begins to thicken. Remove from the heat and stir in vanilla extract, pecans, sweetened coconut flakes and garbanzo beans. Cool at room temperature, cover and refrigerate until ready to use.
- PRESENTATION: Spread each cupcake with 1 Tbsp chocolate frosting to cover the top. Spoon 1 Tbsp Garbanzo Pecan Coconut Sauce over the top and serve.
