DIRECTIONS: Preheat oven to 325 degrees. Place muffin wrappers inside each cup or spray cooking spray into cups, then dust each with cocoa, tapping to evenly distribute.
Drain and rinse beans in a strainer, shake off excess water. In blender or food processor blend eggs and egg whites. Add beans, vanilla, honey and stevia. Blend on high until beans are completely liquefied. Add salt, cocoa powder, coconut, baking soda, and baking powder, stir with fork until moistened then beat the batter on high until smooth. Fill muffin cups ¾ full with batter.
Bake for 10-14 minutes at 325 degrees. Cupcakes are done with the top is rounded and firm to the touch. Let cool until cake reaches room temperature before icing.
Variation: For chewy brownies, prepare 9×9 square pan and add an extra egg and 2 tbsp almond butter. Bake for 25-30 minutes.
ICING: Stir three tablespoons whipped honey and a tablespoon of vanilla extract into an eight ounce tub of mascarpone cheese. For chocolate frosting, stir in an additional tablespoon or two of cocoa powder.
Decorate with fresh fruit and/or nuts.
|Guiltless Chocolate Decadence Cupcake||127||22||3||5||13||53|
|Coffee bean Chcocolate Muffin||600||78||27||3||48||120|