Earlier in the week, many of you ooh-ed and aaah-ed about this enticing Chocolate-Orange Halloween Cupcake Recipe. Those are amazing, but Halloween isn’t just about sweets. No, really, it isn’t! You need some wholesome food to round out the festivities, and these savory cupcakes definitely fit the bill.
In reality, these savory cupcakes can be enjoyed any time of year, but the warm flavors make them perfect for fall, and the orange and almost-black color scheme make them a fun dish for Halloween parties. The recipe is by one of our vegan contributors, Betsy …
Betsy DiJulio ~ There’s nothing tricky about these savory cupcakes born of a desire for a Halloween treat in the typical orange and black color scheme, but one whose flavor and appearance are anything but typical. I think these savory cupcakes – a bread and vegetable in one – fit the bill. Chocolate, black beans, salsa, and southwestern spices may seem like an odd combination at first, but just think mole sauce. They are hefty enough for a light and wholesome dinner, but you can also enjoy the cupcakes as a side dish or as a snack when your goblins come home from school.
Since the “cupcakes” are naturally sugar-free, I use salsa to add extra moisture and flavor …
- 1-15.5 Ounce Can Black Beans, rinsed, drained, and pureed in food processor until very smooth
- 1-1/4 Cups Prepared Salsa (I use Arriba Fire-Roasted Southwestern Garlic and Cilantro Salsa, but use whatever you prefer, mild or medium; you may use homemade, but make sure it is juicy and pulpy rather than firmly chunky like a pico de gallo)
- ⅓ Cup Canola Oil
- ¼ Cup Unsweetened Soymilk (use unsweetened rice or coconut milk beverage for soy-free)
- 1-1/4 Cups Unbleached All-Purpose or White Whole Wheat Flour
- 2 Tablespoon Unsweetened Cocoa
- 1 Teaspoon Ground Cumin
- ¼ Teaspoon Chipotle Chili Powder, or to taste (if using something milder like Ancho chili powder, use ½ teaspoon)
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- Sea Salt to taste, optional
- Whipped Sweet Potato Frosting (recipe follows)
- Optional garnishes: 12 short pieces of cinnamon stick and 12 sprigs of fresh rosemary
- Preheat oven to 350ºF.
- Grease a 12-cup regular-size muffin tin (about 2-1/2 inches in diameter) or line with cupcake papers.
- In a medium bowl, whisk together all ingredients except frosting and optional garnishes. The batter should be moist but spoonable rather than pourable.
- Fill muffin cups ¾ full.
- Bake for 19 to 20 minutes or just until a toothpick inserted in the center of one cupcake comes out clean.
- Remove the pan from the oven and let cool on a wire rack for 10 minutes.
- Remove the cupcakes from the pan and cool to room temperature on the wire rack.
- While the cupcakes bake, make Whipped Sweet Potato “Frosting."
- After cupcakes have cooled, place frosting in a piping bag fitted with a plain or large star tip and top each cupcake with swirls of the mixture, dividing evenly among all 12.
- Place frosted cupcakes on a baking sheet and heat for about 8 minutes at 350 degrees. Cupcakes should be warm, but frosting should hold its shape.
- Garnish the top of each one with a piece of cinnamon stick and a sprig of rosemary–to suggest a pumpkin stems with leaves–and serve immediately.
- 2 Medium Sweet Potatoes, baked or microwaved until tender, peeled, and flesh scooped into the bowl of a food processor (I pierce them and microwave for approximately 6-8 minutes)
- 2 Tablespoons Unsweetened Soymilk (use unsweetened rice or coconut milk beverage for soy-free)
- 1 Tablespoon Dairy-Free Margarine
- Sea Salt and White Pepper to taste (you can use black pepper, but little flecks may show)
- Process in a food processor until smooth, scraping down the sides of the bowl as necessary.
15 Comments
you might find this odd, but in addition to the comment on the cocoa which I find odd and would also like to substitute (maybe flax seed?); i was wondering about the milk. Could I use dry evaporated milk or some other ingredient that would be more stable for long term storage?
Hi Paula, cocoa is often used in savory dishes, particularly in Mexican cuisine. You can certainly sub ground flaxseed, but the end result will have a notably different flavor (you may like it better though!). You can use evaporated milk if dairy isn’t an issue for you.
Hi Laurie~
Well I’m glad you found them delicious even if soggy. Hmm…mine weren’t AT ALL. There should be 1 1/2 cups cooked drained beans in a 15 ounce can. Do you remember how many you used? With that amount correct, they should bake up just right.
I made these; DELICIOUS, but they took ages to bake…soggy inside. Why? Too many beans?…I found it hard to estimate how much homemade beans would equal 1,15oz can of beans. How can I Fix the remaing mixture? Add more flour?
Could you give the amount of beans in cups instead of cans?
Thanks!
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This looks so delicious! Do you have any suggestions for making this with some type of substitute for the cocoa? (allergy to cocoa/chocolate). Thank you.
Hi Shirley, it is a small amount of cocoa, so you can use another powder or flour with similar texture – think carob powder, buckwheat flour, or even more regular flour.
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This is just a quick note to thank all the “commenters” for your very generous feedback. This recipe was fun to create–and eat!– and I sincerely hope you find the same to be true. Happy Halloween…Happy Fall!
I just started making sweet potato frosting and I love it!! Next up is pumpkin. These cupcakes look and sound delicious!
This looks delicious! I have never heard of anything like it and I can’t wait to try it! I’ll be using gluten free flour, of course, but yum!!
Love these posts! 🙂
If my family liked sweet potatoes (weirdos), I would make this for Thanksgiving in a heartbeat!
I double the weirdos comment 🙂
You can mix the sweet potato mixture with a package of softened cream cheese & a cup of powdered sugar to trick their taste buds!