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Chocolate Cupcakes w/ juicing Pulp

These chocolatey treats make good use of both juicing pulp for fiber and the sweetness of over ripe bananas and dried dates to replace all but 1/3 cup of sugar. Now the frosting you see in the picture...that was a birthday treat, but if you want to eat these for breakfast you might want to use one of the other, less sweet frosting ideas at the end instead.
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Prep Time 20 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert
Ingredients Method

Ingredients
  

  • 3 cup(s) pulp from juicing
  • 2 egg(s)
  • 6 tbsp butter softened
  • 1/4 cup(s) water
  • 3 over-ripe banana(s) mashed
  • 1/2 cup(s) dried date pieces
  • 1/3 cup(s) sugar turbinado, sucanat, etc.
  • 2 cup(s) whole wheat pastry flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 3/4 cup(s) cocoa powder

Method
 

  1. Preheat oven to 350 degrees and grease and flour 10 cupcake cups.
  2. In a blender combine butter, eggs and juicing pulp until smooth. Dump into mixing bowl.
  3. Add water, bananas, dates and sugar; beat until mixed well and then another 30 seconds.
  4. Sprinkle flour, baking powder, salt and cocoa over top and mix in just until blended. Fill muffin cups. (Batter will not rise much so each cup should be approx. 3/4 full.)
  5. Bake 23 min. but start checking at 21 min. Lightly touch top of cupcake and surface should bounce back, or check with a toothpick. Frosting Suggestions: -Melt a 4 oz. chocolate baking bar or 1 cup of chocolate chips in the microwave. Stir and drizzle over warm cupcakes. - Top with whipped cream. - Mix cream cheese with some honey to make it smooth and sweet. OTL 2012