Black Bean Cupcakes

Flour is a common ingredient in baking.Well, that was before when people are not as much health conscious as now. Imagine my surprise when I first saw written in the menu “Flourless Chocolate Cake”. My first reaction was , “Wow, really?”. Then followed by a lot of questions like , What will be in it if there’s no flour? How will it taste? Is it as good as real Chocolate Cake?

These questions were left unanswered for a long time until one day, I finally got my answers. Our director brought a “Quinoa Cake”. My reaction was more surprised than when I saw the Flourless Chocolate Cake in the menu. I was so excited to try it.The verdict was,It was amazing! It taste so good, it taste even better than the normal Chocolate Cake that uses flour. It was so moist and soft, like no other cake that I had tried before.

Since then, I’ve been more open to exploring new ideas in baking. That incident is what inspired me to find flourless recipes which led me to this Black Beans Cupcake. I’ve done this several times already, as a mini muffin, as a brownie or a cupcake.This is very simple and requires only few steps. Let’s get started!

Ingredients:

• 1 (14 oz) canned low-sodium black beans, rinsed and drained
• 2 large eggs
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1/2 tsp oil
• 1 tbsp unsweetened almond milk (or dairy, skim)
• 1 tsp balsamic vinegar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp of freshly ground coffee or instant coffee (optional)
• 1 cup semisweet chocolate chips, divided (I used Hershey’s Dark Chocolate Chips)

Instructions:

1. Preheat the oven to 350F/177C.
2. Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl.
3. Fold in 1/2 cup chocolate chips until combined.
4. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top.
   • Pan Size: 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides
     • Baking Time: Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.
   • Pan Size: 5.5 x 5.5″ square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides
     • Baking Time: Bake the brownies until a toothpick comes out clean, about 20-25 minutes.  Allow the brownies to cool completely before slicing them into squares.
   • Pan Size: Mini Cupcake/Muffin Pan baking pan with baking spray
     • Baking Time: Bake the brownies until a toothpick comes out clean, about 10-15 minutes or until a toothpick inserted in the center comes out clean.  Allow the brownies to cool completely.

Serving: 1 5.5 x 5.5 square pan + 12 mini cupcakes

My Latest Video

Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.

FOLLOW SweetNSpicyLiving on Social Media Facebook | Instagram | Pinterest | Twitter

Adapted from : Skinny Taste