Black Bean Chocolate Cupcakes
1 box Devil's Food Cake or Chocolate Fudge Cake Mix (if you don't like using preboxed cakes, I am sure you could substitute the oil in a homemade chocolate cakerecipe with pureed beans)
1 can black beans
2/3 c. sour cream
1 small chocolate instant pudding mix
Drain the can of black beans and then refill to the top with water. Put beans and water in a food processor or blender and blend until completely smooth. Pour the cake mix into a large bowl and add the pureed beans. Add the sour cream, eggs and dry pudding mix to the cake mix and stir until smooth. Grease 18 muffin tins (or use muffin wrappers) and fill with the cake batter. Bake at 350 for 10-13 minutes, or until cooked through (don't over cook or they will dry out--who likes dry cake? Ugh!). Remove from the oven and let cool until ready to frost.
“Perfectly Chocolate” Chocolate Frosting
1 stick (1/2 c.) butter or margarine
2/3 c. Hershey’s Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 c.