Chocolate Cupcakes with Maple Frosting + Candied Pecans


Sweet. Chocolate. Indulgent. Delicious. That basically sums up these cupcakes. This is yet another easy dessert that tastes like you spent hours making it.

Chocolate Cupcakes with Maple Frosting + Candied Pecans (4)

   The maple cream cheese frosting is so creamy and satisfying. And the pecans…salty, sweet, and crunchy. Just the way I like them.

Chocolate Cupcakes with Maple Frosting + Candied Pecans (6)

Chocolate Cupcakes with Maple Frosting + Candied Pecans (7)

   I made these cupcakes spur-of-the-moment so I didn’t measure my ingredients. Typical me. It seems like I can get the flavor better when I just dump and sprinkle my ingredients in instead of measuring. So I’ll give the recipe to you the best I can. You can adjust the flavors according to your preference.

Chocolate Cupcakes with Maple Frosting + Candied Pecans (5)

Chocolate Cupcakes
  1. 1 (15 oz.) can of Black Beans, drained
  2. 3 Eggs
  3. 1/2 cup Strong Coffee, hot
  4. 1 1/2 tsp. Vanilla
  1. 6 TBSP. Butter
  2. 3 Eggs
  1. 6 TBSP. Cocoa Powder
  2. 2 1/2 TBSP. Coconut Flour
  3. 1 1/2 tsp. Stevia
  4. 3/4 tsp. Baking Powder
  5. 3/4 tsp. Baking Soda
  6. 1/2 tsp. Salt
  1. 1. Blend together first ingredients until creamy.
  2. 2. Beat eggs into butter one at a time for 30 sec. each.
  3. 3. Mix together dry ingredients.
  4. 4. Add bean mixture to butter mixture and mix well.
  5. 5. Add in dry ingredients and mix well.
  6. 6. Put cupcake wrappers in a one-dozen cupcake pan.
  7. 7. Fill 2/3 full with batter. Bake at 350°F for 20-25 min.
Maple Frosting
  1. 1 package Cream Cheese, room temperature
  2. 1/3 cup Sour Cream
  3. 1 TBSP. Maple Extract
  4. 3/4 tsp. Stevia
  1. 1. Beat cream cheese until smooth.
  2. 2. Add the rest of the ingredients and beat well.
Candied Pecans
  1. 1 TBSP. Butter
  2. 3/4 cup Pecans, finely chopped
  3. 2 TBSP. Xylitol
  4. pinch Salt
  1. 1. Melt butter in a skillet.
  2. 2. Add pecans and toast.
  3. 3. Add in the xylitol and salt and stir until it has all melted. Cook for a little longer so the xylitol hardens on the pecans once they cool.
  1. 1. Let the cupcakes cool, then pipe the frosting on them.
  2. 2. Optional step: Make skinny chocolate (Extra dark, I like to do about half coconut oil and half cocoa powder with the cocoa powder being on the scarce side. Don't forget to sweeten it.), and dip the frosting in it. Dip twice and pop in the freezer for a minute between and after dipping.
  3. 3. Press the pecans around the sides on the frosting.