This is totally and historically unlike me, but when I explain why I’ve been so unmotivated, I know you’ll understand. (Especially if you’re the parent of a teenager.)
Here’s the thing: I love my son, Owen… but he’s totally taken the excitement right out of Halloween for me. He’s 14 and in high school now, so the only thing I’m truly good for anymore on October 31st is my ability to drive (him and his friends around).
What used to be my favorite holiday – an occasion for all-out family fun full of parties and non-stop trick-or-treating, complete with that wondrous sound of late-fall leaves crunching under our feet – has devolved into me and my husband rock-paper-scissoring to see which one of us has to go pick up the carload of kids from one place and drop them off at the next. Last year, we received so many texts starting with the words “Everyone’s going to…” or “Can you pick us up at…” that we didn’t even get through one full episode of the Netflix series we were trying really hard to binge watch.
Anyway, all this to say… that… I did at least make cupcakes yesterday. With black beans and cocoa so they’re the color of night. AND, I stuck some Day of the Dead toothpicks I had left over from last year in them.
Also, as you can see, I wore my skull apron while I was baking.
And I drew a ghost on our chalkboard.
Soooo… HAPPY HALLOWEEN!
**Note: Don’t be turned off by the black beans. These cupcakes are chocolatey, moist, and scary-good!
1 (15 oz.) can black beans, drained and rinsed well
1/2 cup unsweetened almond milk
1 1/4 cups vegan sugar
1/3 cup Canola Oil
2 tsp vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp baking soda
- Preheat oven to 375 degrees fahrenheit. Line cupcake tin with papers.
- Place black beans (drained and rinsed well) into a food processor or blender. Add in almond milk, then purée together until VERY smooth. (Mixture will be thick, but should be entirely smooth!)
- Pour bean mixture (using a soft spatula to get it all out) into a large bowl or the bowl of an electric mixture. Then add in sugar, egg replacer, oil, and vanilla extract. Mix to combine.
- In a separate large bowl, combine flour, cocoa powder, baking powder, and baking soda. Then begin to add these dry ingredients 1/3 cup at a time to your wet ingredients. Mix well between each 1/3 cup addition. To finish, mix for up to 2 minutes to be sure your ingredients are well combined and your cupcake batter is smooth.
- Fill muffin tins with batter to just below the top edge of your paper liners.
- Bake for 20 minutes (Cupcakes are done when a knife slid into the center of one comes out clean.)
- Cool completely before decorating.
Makes 12 cupcakes