Yep. Black Bean Cupcakes.

Even if this sounds gross, just hear me out.  I’ve heard for a while that you can use beans in cookies, but today I learned that you can also make purees and use it in cakes!  I decided to test out this theory.  Result: totally works and tastes just like the real thing.  For reals.  Sam couldn’t tell the difference. I also used egg whites instead of whole eggs, making it even healthier.

To make the bean puree, just rinse beans then put in a blender with just enough water so that it will mix.  Substitute equally with the oil.

For the Betty Crocker Supermoist Milk Chocolate cake mix, I used:

1 package of cake mix
1/3 cup black bean puree
1 1/4 cup water
5 egg whites

Just mix by hand until combined, bake ’em up, and there you have it! You can do the same thing with white beans and yellow cake mix.

Let’s compare:

black bean/egg white version on left, regular on right

Is it worth it?  Your call.  I figure that you had might as well make little changes here and there because they can add up.

PS: If you want to use the extra yolks, check out this site: