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Preheat oven to 350 F.
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For the chocolate batter:
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1. Using a medium to large food processor (I've never used a blender here but as long as you take care to really puree everything, it should work) combine the drained and rinsed black beans, egg, applesauce, sugar, and vanilla and puree until smooth.
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2. Add the cocoa, flour, soda and salt and puree until smooth. Make sure that there aren't any lumps.
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3. Pour into a bowl and set aside.
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For the almond butter batter:
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1. Using a medium to large food processor (same rules apply) combine the drained and rinsed great northern beans, egg, applesauce, sugar and vanilla and puree until smooth.
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2. Add the flour, soda and salt and once again puree until completely smooth.
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3. Lastly add the almond butter and puree. If you prefer a stronger almond taste, you can add more but keep in mind that the nutritional information will change.
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For the cupcakes:
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1. I tried using the no fade foil liners (love them), standard paper liners, and no liners at all and it worked every time, so it's really up to you. If you decide against a liner or baking cup, make sure that your pan is well greased. Recipe makes 15 standard size cupcakes so prep pans accordingly.
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2. Spoon about 1 tablespoon worth of almond batter into each baking cup, enough to cover the bottom of the liner.
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3. Next, spoon approximately 1 tablespoon of chocolate batter on top of the almond batter layer. Gently smooth the chocolate to cover the almond layer.
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4. Using the remainder of the almond batter, divide evenly among the cups. Gently smooth the almond layer to cover the underlying chocolate.
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5. Using the remainder of the chocolate batter, drop a small spoonful (about 2 teaspoons) in the center of each cupcake.
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6. Using a toothpick, gently swirl the almond and chocolate together.
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7. Bake at 350 F for 18-20 minutes or until a toothpick inserted in the center of one comes out clean. Be careful not to over bake.
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8. Allow to cool for 10 minutes before serving. Enjoy!
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Per muffin: 225 calories, 6.5 grams protein, and 5 grams fiber.
