Black Bean Chocolate Cupcakes
Who doesn’t love chocolate!? This gem has a hidden ingredient (the black beans) and it is absolutely guilt-free! This is a great dessert for the kids. They won’t even realize they are eating beans, and they will get some extra fiber and protein while doing so! This can either be baked in cupcake molds (as shown here) or in a square baking pan for brownies.
Black Bean Chocolate Cupcakes
Serves 6
INGREDIENTS
- cooking spray
- 1/4 cup coconut oil, melted
- 3 tbsp honey or maple syrup
- 100g 70% dark chocolate
- 1 can black beans, rinsed and drained
- 1 tsp baking powder
- 2 eggs
- 1 cup raspberries to serve on the side
DIRECTIONS
- STEP 1. Preheat oven to 300F or 150C. Lightly grease the cupcake molds.
- STEP 2. In a small pot, heat coconut oil, chocolate and honey over low heat, until chocolate melts. Allow to cool off for a minute.
- STEP 3. Transfer to a blender with beans, baking powder and eggs. Blend until smooth.
- STEP 4. Make sure to scrape down with a spatula all the sides so the ingredients blend well.
- STEP 5. Spoon mixture into a baking pan or cupcake molds and bake for 20-25 minutes. The longer you bake it for, the firmer it will get.
- STEP 6. Serve with raspberries!
Comments 5
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Hi Neda!
First of all, this cake is literally my favorite sweet in the world. I had to make an emergency batch for my friend’s bday tomorrow and I couldn’t find 70-80% dark chocolate. I could only find 60%. I made it anyway. Since I can’t try it yet, do you think 60% will be sufficient enough or would it taste very different?
Thank you,
Casey
Hi Casey,
Thank you so much for the sweet message!! SO happy you are loving these, they are also one of my all time favorite dessert I ever created! You can definitely use 60% chocolate! Enjoy xx
These are insane!! Topped with a little bit of halo top vanilla. And
Thank you, I really like them too and so glad you enjoyed this recipe!!