In a food processor, add Black Beans, Vanilla Extract, Two Eggs, and Sugar. Blend for one minute and scrape down the sides.
Add in rest of ingredients and blend for another minute, scrape down sides to blend for another thirty seconds to make sure all is incorporated.
Preheat oven to 375F.
Using an ice cream scoop, scoop batter into pre sprayed muffin wrappers, about 3/4 way up.
Bake for twenty minutes, let cupcakes cool and decorate with Vanilla Buttercream.
Vanilla Buttercream: In a stand mixer beat butter until smooth and creamy, about two minutes. Add in Powdered Sugar 1/2 Cup at a time. Add in Vanilla and mix until incorporated.
In a food processor, add Black Beans, Vanilla Extract, Two Eggs, and Sugar. Blend for one minute and scrape down the sides.
Add in rest of ingredients and blend for another minute, scrape down sides to blend for another thirty seconds to make sure all is incorporated.
Preheat oven to 375F.
Using an ice cream scoop, scoop batter into pre sprayed muffin wrappers, about 3/4 way up.
Bake for twenty minutes, let cupcakes cool and decorate with Vanilla Buttercream.
Vanilla Buttercream: In a stand mixer beat butter until smooth and creamy, about two minutes. Add in Powdered Sugar 1/2 Cup at a time. Add in Vanilla and mix until incorporated.
