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    You are at:Home»Dairy-Free Recipes»Entrees»Mexican Black Bean Savory “Cupcakes” with Vegan Whipped Sweet Potato “Frosting”

    Mexican Black Bean Savory “Cupcakes” with Vegan Whipped Sweet Potato “Frosting”

    17
    By Betsy DiJulio on October 17, 2012 Entrees, In The News

    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 …
    Black Bean Savory Cupcakes with Whipped Sweet Potato Frosting - Dairy-Free & Vegan Recipe

    5.0 from 1 reviews
    Savory Black Bean “Cupcakes” w/ Whipped Sweet Potato “Frosting”
     
    Print
    Prep time
    15 mins
    Cook time
    20 mins
    Total time
    35 mins
     
    Recipe and photos by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011), which features 150 mouthwatering seasonal recipes.You can also view more of Betsy's great recipes at The Blooming Platter website.
    Author: Betsy DiJulio
    Serves: 12 cupcakes
    Ingredients
    • 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
    Instructions
    1. Preheat oven to 350ºF.
    2. Grease a 12-cup regular-size muffin tin (about 2-1/2 inches in diameter) or line with cupcake papers.
    3. In a medium bowl, whisk together all ingredients except frosting and optional garnishes. The batter should be moist but spoonable rather than pourable.
    4. Fill muffin cups ¾ full.
    5. Bake for 19 to 20 minutes or just until a toothpick inserted in the center of one cupcake comes out clean.
    6. Remove the pan from the oven and let cool on a wire rack for 10 minutes.
    7. Remove the cupcakes from the pan and cool to room temperature on the wire rack.
    8. While the cupcakes bake, make Whipped Sweet Potato “Frosting."
    9. 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.
    10. 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.
    11. 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.
    3.2.2807
    Black Bean Savory Cupcakes with Whipped Sweet Potato Frosting - Dairy-Free & Vegan Recipe
    5.0 from 1 reviews
    Whipped Sweet Potato “"Frosting”"
     
    Print
    Prep time
    5 mins
    Cook time
    8 mins
    Total time
    13 mins
     
    Recipe and photos by Betsy DiJulio, author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011), which features 150 mouthwatering seasonal recipes.You can also view more of Betsy's great recipes at The Blooming Platter website.
    Author: Betsy DiJulio
    Serves: Enough for 12 cupcakes
    Ingredients
    • 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)
    Instructions
    1. Process in a food processor until smooth, scraping down the sides of the bowl as necessary.
    3.2.2807
    Betsy DiJulio
    • Website

    A vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. For her love of cooking, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. As a writer, Betsy focuses on vegan and organic food, art, home and garden design, and green initiatives. Visit Betsy’s website, The Blooming Platter.

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    17 Comments

    1. Rachel Benson on July 10, 2019 11:52 am

      Outstanding- and so cute!! I love this recipe. It is delicious, I added quinoa and a little barbecue sauce.

      Reply
      • Alisa Fleming on July 12, 2019 3:59 am

        That sounds delicious! Thank you for sharing your modifications Rachel!

        Reply
    2. Paula Schmidt on April 29, 2014 4:52 pm

      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?

      Reply
      • Alisa Fleming on April 30, 2014 8:53 am

        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.

        Reply
    3. Betsy DiJulio on March 11, 2014 3:06 pm

      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.

      Reply
    4. laurie on March 8, 2014 9:38 pm

      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!

      Reply
    5. Pingback: Vegan Savory Mexican Black Bean Cupcakes with Sweet Potato Frosting | The Blooming Platter of Vegan Recipes

    6. Pingback: The Big List of Ghoulishly Good Dairy-Free Halloween Recipes

    7. Shirley on August 4, 2013 8:51 pm

      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.

      Reply
      • Alisa Fleming on August 6, 2013 9:46 pm

        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.

        Reply
    8. Pingback: Sweet Potato Cupcakes Recipe – The Vegan Cupcake Project

    9. Betsy DiJulio on October 29, 2012 5:42 am

      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!

      Reply
    10. Alyssa | Queen of Quinoa on October 18, 2012 6:25 am

      I just started making sweet potato frosting and I love it!! Next up is pumpkin. These cupcakes look and sound delicious!

      Reply
    11. Katherine J on October 17, 2012 8:48 pm

      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! 🙂

      Reply
    12. Katie on October 17, 2012 4:01 pm

      If my family liked sweet potatoes (weirdos), I would make this for Thanksgiving in a heartbeat!

      Reply
      • Alisa Fleming on October 17, 2012 5:19 pm

        I double the weirdos comment 🙂

        Reply
      • Carol Wiercinski on April 19, 2013 11:12 pm

        You can mix the sweet potato mixture with a package of softened cream cheese & a cup of powdered sugar to trick their taste buds!

        Reply

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