Gabby's Guiltless Chocolate Fiber Cupcakes

1 1/2 cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder or just  drinking cocoa if you dont have any
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1/3 cup pureed black beans
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract

Preheat oven to 350°F. Combine first 5 ingredients in mixing bowl. Shape the dry ingredients into a sort of “volcano” with an empty well in the middle. Combine 1 cup cold water, pureed beans, vinegar, and vanilla in large glass measuring cup or medium bowl. Pour liquid ingredients into the hole in the dry ingredients (there will be some overflow). Using a whisk, stir until batter is smooth. Line cupcake pan with paper or foil liners.  Fill cups 2/3 to 3/4 full.  Bake until tester inserted into center comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)

Frost with chocolate or vanilla frosting.

Makes 12 cupcakes.

I was impressed in her culinary creation it is tasty and fat free

* You can use pureed canned beans to replace the fat in many baked recipes, but you might want to use a different color.  For instance, you would probably want to use white beans if you were making white or yellow cupcakes.  This method works great to reduce the fat and increase the fiber in the recipe.  It does make the texture slightly chewier, more like a muffin, but if done well, you can hardly tell the difference.