For the Cupcakes
- 1 (16-ounce) can red kidney beans, drained, rinsed, and drained again
- 6 tablespoons butter, unsalted - melted
- 1/2 tablespoon instant coffee
- 2 teaspoons pure vanilla extract
- 1 cup sugar
- 2 Eggs
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated cinnamon
For the Frosting
- 1 stick butter, unsalted at room temperature
- 2 cups powdered sugar
- 1/4 cup caramel syrup
- 1-2 tablespoons milk
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven 375º F. Line a muffin tin with cupcake liners and set aside.
In the bowl of a food processor, puree the beans, butter, coffee and vanilla, and blend until completely smooth. In a large bowl, whisk the sugar and eggs together until light and fluffy. Add the cocoa powder, baking powder, baking soda, salt, and cinnamon and whisk until blended. Add the bean mixture and stir until the batter is smooth. Pour the batter into the prepared tin and bake for 15 to 20 minutes, or until a cake tester inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool on a cooling rack completely before frosting.
To make the frosting, in the bowl of a stand mixer, or using a hand mixer, beat the butter until creamy. Add in the powdered sugar, caramel syrup, and one tablespoon of milk and beat until smooth. If needed, add additional milk one teaspoon at a time to achieve the desired consistency. Use a piping bag or a knife to frost each cupcake.