June 16, 2017

Dessert Recipe for Dad This Father’s Day


Father’s Day is this Sunday. Do you know what you’re doing for Dad? This Father’s Day we’re being extra sweet on our dads and bringing back a Morrison favorite. Don’t let the name Black Bean Chocolate Cupcake scare you off; these cupcakes are light, moist, and a definite dad pleaser.

Beyond being a simple, and inexpensive addition to your diet, black beans are highly functional and known to help reduce the risk of disease. Black beans are low fat, but pack protein and fiber into this Father’s Day dessert that skimps on flour but not taste.

Black Bean Chocolate Cupcakes
Makes 9 Cupcakes

For the cupcakes
15 oz. cooked black beans

5 eggs

1 Tablespoon pure vanilla extract

1/3 cup plus 2 teaspoons unsalted butter

¾ cup granulated sugar

½ teaspoon baking soda

1 teaspoon baking powder

1/3 cup plus 2 teaspoons cocoa powder

 

For the frosting

3 Tablespoons melted butter

1 ½ oz. Neufchatel cream cheese

1 1/3 cups powdered sugar

3 Tablespoons cocoa powder

1 1/8 teaspoons skim milk

Directions
For the cupcakes

Preheat oven to 350F degrees. Light spray muffin tins with cooking spray or line with cupcake liners.

Using a blender, blend black beans, eggs and vanilla until completely liquefied with no lumps. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add baking soda, baking powder and cocoa powder. Set aside.

Combine black bean mixture with butter mixture and beat until smooth.

Scoop batter into prepared muffin tins. Bake for 14-18 minutes or until inserted toothpick comes out clean. Cool 5 min. Remove from muffin tins; cool completely on baking rack.

For the frosting
In a mixing bowl, cream together the butter and cream cheese until smooth. Add powdered sugar one cup at a time. Add the cocoa powder. Stir in the milk and mix well. Beat at high speed for about 30 sec.

Using about 1 Tablespoons of frosting, garnish each cupcake with frosting and seasonal berries.


About Chef Norbert Bomm

Chef Norbert Bomm, Corporate Executive Chef started with Morrison Healthcare in Chicago as Executive Chef and then moved to Atlanta as the Corporate Chef of R&D, where he led the Great Living and Children’s Hospital menu concept and worked with retail recipe development.

Chef Bomm, has a very simple food philosophy: using fresh wholesome seasonal ingredients, thoughtfully prepared foods that reduce the intake of excessive fat, calories and sodium; while delivering high quality meals with satisfying flavor and solid nutritional values. He owns approximately 170 cook books, loves everything about food, cooking and food photography.


Categories: Food
Written By:

Chelsea Edwards

Social Media Manager Recipe contributed by Chef Norbert Bomm

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