Chocolate Brownie Cupcakes

By barbsjustagirl

Rocco DeSpirito's low calorie version...55 calories per serving!

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 3/4 cup raw agave nectar
• 3/4 cup Egg Beaters
• 1 teaspoon vanilla extract
• 1 1/2 cups unsweetened cocoa powder
• 3 tablespoons gluten free all purpose baking flour (such as Bob's Red Mill)
• 1 tablespoon butter, melted
• 1 teaspoon instant espresso powder
• 5 egg whites
• 5 tablespoons fat free cream cheese, room temperature
• 5 tablespoons vanilla-flavored sugar free, fat free pudding (such as Jell-O)
• 96 mini dark chocolate chips

Details

Servings 8
Adapted from katiecouric.com

Preparation

Step 1

Preheat oven to 325° F.

Line 32, 1 ¾-inch cupcake bake cups with paper liners. Lightly coat the inside of each paper liner with cooking spray.

Add the beans, agave, egg beaters and vanilla extract to a blender. Cover and blend until very smooth. Scrape out into a large bowl and add the cocoa powder, baking flour, butter, and espresso powder. Whisk until smooth.

In a large bowl, beat the egg whites with an electric mixer using clean beaters on high speed until stiff. Fold in the egg whites into the bean mixture in three separate additions, making sure to keep as much volume as possible. Spoon the batter into the paper liners. Bake about 15 minutes or until the tops spring back when lightly touched.

Meanwhile, mix the cream cheese and pudding with a whisk until smooth. Scrape the icing into a small piping bag.

Remove the cupcakes and move to a wire rack to cool completely. Pipe the icing onto the cupcakes and top with 3 chocolate chips each.

Tips:

Use a 1 ounce ladle to easily and evenly spoon the cupcake batter into each paper liner.