Black Bean Cupcakes with Peanut Butter Frosting

Vegetarian-Friendly (for egg/butter eaters) and Gluten-Free!

Black Bean Cupcakes:

• 1 (15.5 oz) can of reduced sodium Black Beans, drained and rinsed
• 4 Eggs
• 1 Tsb Vanilla Extract
• 3/4 C Sugar
• 5 Tsb Unsalted Butter
• 5 Tsb Dark Cocoa Powder
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda

-Preheat oven to 350°. Line a 12 cup muffin pan with cupcake liners.
-Blend the beans, 2 eggs, vanilla and sugar until completely blended.
-Combine the cocoa powder, baking powder and baking soda in a small bowl.
-In a separate, larger bowl, beat the butter until fluffy. Add the remaining two eggs and beat well. Beat in the bean mixture. Beat in the dry ingredients. Beat for 1-2 minutes.
-Scoop the batter into prepared cupcake liners.
-Bake for about 20-25 minutes until the cupcakes are cooked completely. Cool completely before icing.

Peanut Putter Frosting

• 1 C creamy Peanut Butter
• 5 Tsb unsalted Butter,softened
• 2 C Powdered Sugar
• 1/2 C Heavy Whipping Cream

-Beat the peanut butter, butter and powdered sugar until combined. Add the whipping cream and beat until light and fluffy.
-Put mixture in a Ziplock bag, cut a hole, and decorate the cupcakes OR use a piping bag with your favorite decorating tip and decorate OR use a knife and spread to decorate.

Enjoy!