My friend and I used to LOVE Applebee's Triple Chocolate Melt Down, luckily this is just as good and actually good for you. By far one of my favorite advanced plan treats. With ingredients like black beans, organic butter, eggs and cocoa you get components that are vital for brain function, fat metabolism, help lower cholesterol, have a high fiber content, help keep blood sugar levels from rising too rapidly, that lower blood pressure, that have high antioxidants (which we know has been shown to counteract cellular damage that leads to cancer and heart disease). This is my best kept dessert secret, you'll be addicted... and don't even have to feel bad about it :)
2 cups black beans
5 large organic eggs
1 tablespoon pure vanilla extract (no sugar added, check label)
1/2 teaspoon sea salt
6 tablespoons unsalted organic butter OR extra virgin coconut oil
3/4 cup xyliol
1/4-1/2 cup stevia
6 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
INSTRUCTIONSSoak beans over night in 4 cups of water. (You could use a 15oz can of black beans, but doesn't come out AS good). The following day, boil beans until tender. Drain and put into a blender, food processor or vita mix. Add 3 of the eggs, vanilla, stevia and salt. Blend until completely liquified. In a seperate bowl, beat butter with xylitol until light and fluffy, you can use a fork or a hand mixer. Add one egg at a time and whip until smoothly blended. Pour bean batter into butter mix and blend. In a small dish combine cocoa and baking soda, then add into the mixture. Blend until cocoa is smoothly blended and there are no clumps. Grease cup cake pan with butter or coconut oil and distrubute evenly.
Bake at 350 degrees for about 40-45 minutes or until a toothpick or a knife comes out cleanly.
Filling/Frosting1/2 cup (1 stick) unsalted organic butter (raw if possible)
1/4 cup xylitol, pulverized into powder (magic bullet or coffee grinder)
5-6 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
Pinch of sea salt
(add more xylitol if desired)
INSTRUCTIONS:Cream the butter in a small bowl until fluffy. Powder xylitol in a coffee grinder or for a minute or two, until extremely fine in texture (will look like powdered sugar). Blend sweetener into butter until smooth with a rubber spatula. Slowly blend in the cocoa powder (do this slowly so that it doesn’t leave you in a cocoa cloud), vanilla, and sea salt. Add more xylitol if you want, adjust sweetness to your liking.
Allow cupcakes to cool. If you want regular cupcakes, go ahead and frost. If you want lava cakes, take a butter knife and hollow out the middle of the cupcake about 3/4-1 inch radius. Once the middle is cut, keep the top layer to use to plug back up the cake. Fill the middle with the chocolate filling, and plug the cake shut with the top layer. Flip upside down and heat in the oven for a couple minutes until the cake is warmed and the filling is just lightly melted. Crack open and enjoy :)
