"Chocolate Peanut Butter Cupcake"

By cfaide

Advanced Plan

Ingredients

• Cake
• 1 15 ounce can of unseasoned black beans
• 5 large organic eggs
• 1 tablespoon pure organic vanilla extract
• 1/2 teaspoon sea salt
• 6 tablespoons unsalted organic butter OR extra virgin organic coconut oil
• 3/4 cup xyliol & 1/2 teaspoon
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon filtered water
• Filling
• 1/2 cup Stevia Chocolate Chips
• 1/4 cup fresh organic peanut butter
• 3 teaspoons xylitol (pulverized into powder - I use a coffee grinder)
• Frosting
• 12 oz organic cream Cheese
• 1 1/2 tablespoon heavy organic whipping cream
• 1/2 cup fresh organic peanut butter
• 1/2 cup xylitol (pulverized into powder - I use a coffee grinder)
• 1 teaspoon organic vanilla extract

Preparation

Step 1

Preheat oven to 350 degrees

Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, vanilla, ½ teaspoon xylitol and salt into blender. Blend on high until beans are completely liquefied. Make sure there are no chunks. Mix together cocoa powder, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with 3/4 cup xylitol until light and fluffy. Add the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water and beat the batter on high for one minute or until smooth. Scrape batter into pan and smooth the top.

Bake for 350 degrees for 20-25 minutes. While baking prepare filling & frosting. Cupcake is done when the top is rounded and firm to the touch.

Filling
Combine all ingredients in double boiler until smooth & creamy

Frosting
In mixer combine cream cheese & xylitol. Mix until creamed. Add remaining ingredients and mix until smooth.

While cooling prepare scoop small hole out the center of each cupcake. Spoon filling into holes. Pipe frosting with plastic baggie or decorative tool.