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!
Notes
If you don’t like stevia, replace in cupcakes with 1 tablespoon cane sugar or other types of sugar. For the frosting, replace with 1 tablespoon honey or agave and decrease water.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/04/two-bite-black-bean-fudge-cupcakes/