Chocolate Mint Cupcakes (No Gluten/Dairy!)
- 3 can(s)
- (4 1/2 cups) black beans, drained & rinsed
- 3 1/4 c
- 3/4 c
- cocoa powder
- 2 1/4 tsp
- baking soda
- 3 tsp
- peppermint extract / peppermint oil
- 1 c
- coconut oil
- 2 tsp
- vanilla extract
- 1/2 tsp
- peppermint extract/ peppermint oil
- 1 1/4 c
- cocoa powder
- 5 c
- powdered sugar
- 1 1/4 tsp
- 14 Tbsp
- coconut milk
- semi-sweet chocolate chips
- rainbow dot sprinkles
- fresh mint leaves
Using paper cupcake liners, prepare cupcake tins for 24 cupcakes. Fill with batter almost to top, using a measuring cup as a dipper, and a spoon to catch drips.
Bake at 375 degrees Fahrenheit for about 20 minutes, until centers no longer jiggle when you move the pan.
Beware that cupcakes are likely to drip onto oven floor when baking...place something underneath to catch drips.
For 9”x 13” pan:
Coat pan bottom and sides lightly with oil before filling.
Bake at 350 degrees Fahrenheit, till center no longer jiggles, about 45 minutes.
Carefully loosen cupcakes with a table knife, after they have cooled for a moment, then remove to cooling racks. They likely will stick and break easily.
Frost cooled cupcakes (the centers will have fallen a bit and left a nice hole to pile the frosting up in the middle, which makes for nice cake-to-frosting ratios when eating.) Top with colored dot sprinkles and chocolate chips, or chocolate chips and small fresh mint leaves. The chocolate chips add one more dimension of texture and indulgence to these OMGoodness sinfully chocolate delights. These will equal or out-do just about ANY chocolate cake you have ever had.
For 9 x 13" pan:
Just frost when cake is cooled, and top with a sprinkling of chocolate chips.
Cake tastes even better the second day. Keep in fridge.