Scant 2cupsblack beansdrained and rinsed(a 15.5 oz can)
1teaspooninstant coffeeoptional, but enhances the chocolate flavor!
1/3cupunsweetened cocoa powder
Scant 1cupbrown sugarsucanat or coconut sugar or 2/3 C honey
1/3cupcoconut oil or butter
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.
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.