Two-Bite Black Bean Fudge Cupcakes

By tinathorn

note: if you don’t like stevia, replace in cupcakes with 1 tbsp cane sugar or other types of sugar. For the frosting, replace with 1 tbsp honey or agave and decrease water.

Ingredients

• Cupcake
• 1 – 19 oz. can black beans, made fresh or canned – drained and rinsed
• 1/3 cup coconut sugar
• 2 large eggs
• 1/3 cup extra virgin coconut oil, melted + extra for greasing
• 1/4 cup cocao powder + extra for dusting
• 2 tsp pure vanilla extract
• 1/4 tsp Himalayan rock salt
• 1/4 tsp green stevia leaf powder or 1/8 tsp white stevia powder *see note
• 1/3 cup dark chocolate chips – I used Enjoy Life chips
• 1/4 cup unsweetened shredded coconut
• 1/4 cup walnuts, chopped
• Frosting
• 2 tbsp coconut flour
• 6 tbsp water
• 1 tbsp extra virgin coconut oil
• 1 tsp pure vanilla extract
• pinch stevia *see note

Details

Adapted from healthfulpursuit.com

Preparation

Step 1

Preheat oven to 350F and grease a mini muffin pan with coconut oil, then dust with cacao powder. Flip the pan over and tap out excess cocao powder, set upright and set aside.
Place the black beans, coconut sugar, eggs, coconut oil, cocao, vanilla and salt in the bowl of a food processor and blend until smooth, pulsing and scraping down the sides of the bowl to ensure all the beans are completely pureed.
Remove the blade and gently stir in the coconut, chocolate chips, and walnuts.
Drop mixture into the prepared muffin pan and bake for 15-18 [mine took 15 minutes] minutes, or until a toothpick inserted comes out clean.
Meanwhile, combine frosting ingredients in a small bowl and mix until smooth. Set aside.
Allow to cool for 2-3 minutes before removing from pan and placing on a cooling rack for another 10 minutes.
Place frosting in a sandwich bag and cut 1 of the bottom tips off, gently push the frosting to the tip and frost the cupcakes!