Two-Bite Black Bean Fudge Cupcakes

May 13, 2011 by Leanne Vogel August 22, 2017

Fudge cupcakes made from pureed black beans, coconut oil and topped with a sugar free coconut flour frosting.

Ingredients

Cupcakes

• 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 cocoa powder + extra for dusting
• 2 teaspoon pure vanilla extract
• 1/4 teaspoon Himalayan rock salt
• 1/4 teaspoon green stevia leaf powder or 1/8 teaspoon 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 tablespoon coconut flour
• 6 tablespoon water
• 1 tablespoon extra virgin coconut oil
• 1 teaspoon pure vanilla extract
• pinch stevia see note

Instructions

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.
2. 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.
3. Remove the blade and gently stir in the coconut, chocolate chips, and walnuts.
4. 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.
5. Meanwhile, combine frosting ingredients in a small bowl and mix until smooth. Set aside.
6. Allow to cool for 2-3 minutes before removing from pan and placing on a cooling rack for another 10 minutes.
7. 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!

Nutrition Information Per Serving