DOUBLE CHOCOLATE ESPRESSO PROTEIN CUPCAKES
FLOURLESS + DAIRY FREE + GLUTEN FREE
 
 
RECIPE
INGREDIENTS

FOR CUPCAKES

2 cups cooked black beans or canned black beans drained
6 eggs
1 tbsp vanilla extract
1/2 tsp espresso coffee grounds
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
4 tbsp coconut oil
1/2 cup honey or maple syrup
1/2 cup 70% cacao chocolate chips
3 tbsp cacao powder
1/4 cup chocolate protein powder
2 tbsp activated charcoal (optional)

INGREDIENTS 

CHOCOLATE AVOCADO FROSTING

2 ripe Hess avocados
2/3 cup of 70% cacao chocolate chips
1/2 cup honey or maple syrup
5 tbsp cacao powder
2 tbsp activated charcoal powder
1/4 tsp sea salt
1 1/2 tsp vanilla extract
2-3 tbsp water if needed


PREPARATION

1. Preheat oven to 350°F.  Spray muffin tins with coconut cooking oil spray or use paper muffin liners.

2. Put all ingredients into blender or food processor except for chocolate chips and blend until smooth.

3. Scrape out cupcake mixture into medium-size bowl and add in chocolate chips.

4. Scoop out cupcake mixture into muffin tins evenly.

5. Bake cupcakes for 25 to 30 minutes.  You can check to see if muffins are thoroughly cooked by placing a tooth pick into the center of muffin, if the toothpick comes out clean then they are cooked, if tooth pick is wet then let cook for a few more minutes. 

6. Let muffins cool on a cooling rack while you prepare the frosting.

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