Chocolate Baby Cakes with Avocado Frosting

By [e-mail]

From Joy Bauer.

Ingredients

• FOR THE BABY CAKES
• 1 can (15.5 ounces) black beans, preferably reduced sodium, drained and rinsed
• 1 cup water
• 1 box Duncan Hines Dark Chocolate cake mix
• FOR THE FROSTING
• 1 ripe avocado
• 1/8 teaspoon lemon juice
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar
• 1 3/4 cups confectioners sugar

Details

Adapted from Joybauer.com

Preparation

Step 1

For the Baby Cakes
Preheat oven to 350.
Puree beans in a food processor or blender with water until blended well. Combine cake box mix with pureed beans and mix well.
Line mini cupcake tins with cupcake liners. Spoon out batter into cupcake liners and bake 10 to 12 minutes.
Note: You can easily freeze these un-iced mini cakes, wrapped well, for up to three months. Defrost whenever you’re craving something sweet.
Makes 46 mini cupcakes
For the Frosting
Cut avocado, remove pit and scoop out meat.

Combine avocado meat with lemon juice, vanilla extract and cream of tartar. Puree until smooth then add confectioners sugar and mix well.
Top each baby cake with frosting. (For a stiffer consistency, place frosting in refrigerator for a couple of hours before adding to baby cakes.)
Yields 1 cup frosting