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Secret Ingredient Flourless Chocolate Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Author Heidi @ Food Doodles

Ingredients

  • Scant 2 cups black beans drained and rinsed(a 15.5 oz can)
  • 5 eggs
  • 1 tablespoon vanilla
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon instant coffee optional, but enhances the chocolate flavor!
  • 1/3 cup unsweetened cocoa powder
  • Scant 1 cup brown sugar sucanat or coconut sugar or 2/3 C honey
  • 1/3 cup coconut oil or butter

Instructions

  • Preheat oven to 325℉ Prepare a muffin tin by spraying with oil or a non-stick spray or lightly greasing with butter or by lining with paper liners.
  • In a blender or food processor combine all the ingredients and blend until very smooth. Blend for at least 2-3 minutes after all the ingredients have been incorporated. Do not under blend as the cupcakes will turn out gritty. Once completely blended pour evenly among 12 muffin cups till about 2/3rds or 3/4s full. If a small amount is left over bake in a small ramekin or dish that has been prepared in the same way the muffin tin was.
  • Place in the oven and bake for 18-20 minutes until the tops are rounded and have just cracked. Check with a toothpick for doneness, it should come out clean.
  • Remove from the oven and cool in the pan for 5-10 minutes before placing on a cooling rack and cooling completely before serving.
  • Store in an airtight container for up to 5 days. These also freeze well.

Notes

So far I've testing sprinkling ingredients on top of the cupcakes before baking such as chocolate chips, frozen raspberries, coconut flakes and this works well.