Chocolate Black Bean Cupcakes

So as a bit of a treat, and because I have these goofy Uncle Sam guys, we made some black bean sauerkraut cupcakes for the 4th. These cupcakes are really great and we have changed them up a bit recently to refect our recent Gluten-Free-ness. We did orginally find this recipe online, I cannot remember where and we have modified it to our own purposes.

1/3 cup butter
1 1/4 cups sugar (rapuda, cane sugar, etc.)
2 large pastured eggs
2 tsp. vanilla extract
2 Tbsp. brewed coffee
1 cup black beans, soaked, rinsed, cooked, and drained
14 oz. sauerkraut, squeezed
1/2 cup unsweetened cocoa powder
1 cup flour (we used 1/2 cup coconut and 1/2 brown rice)
1 tsp. baking powder
1 tsp. baking soda
3/4 cup water

First Preheat your oven to 375F and line your cupcake tins. In a large mixing bowl, cream the butter and sugar together and then beat in the eggs. Making sure they are all mixed up well. Next add the vanilla and coffee. At this point, you put the black beans and the sauerkraut in a food processor and puree it, then add the puree to the liquid ingredients. In a separate bowl mix the dry ingredients (flour, baking powder, baking soda, salt and cocoa) then slowly add them to the liquid mix alternately with the 3/4 cup of water. Beat well after each addition. Fill cupcake tins two-thirds full and bake for 20 minutes, or until toothpick inserted in center comes out clean. Cool, then ice.

For icing we take cream cheese and honey and whip it together until it is the right consistency.