Don’t freak out: I’m just throwing your typical mini chocolate cupcake recipe upside down with the inclusion of black beans, and skipping candy making class by making salted caramel out of dates.
My Valentine was dubious… and then he ate 4 in one sitting.
This recipe has been a long time coming. I’m sure you’ve seen lots of black bean brownie recipes online, and probably doubted their deliciousness.
I wanted to bring you guys something new, and thus these Mini Chocolate Black Bean Cupcakes with Salted Date Caramel were born.
Instead of their fudgy brownie counterparts, these are incredibly moist, fluffy, and gone in 2 bites. You’ll be happy you made 24 of them!
- 1 can black beans, washed and drained
- ½ cup unsalted peanut butter
- 1 medium ripe banana
- ¼ cup unsweetened cocoa powder
- ¼ cup honey (or maple syrup for vegan version)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 12-15 pitted dates
- ¼ cup maple syrup
- 2 tablespoons warm water
- ¼ teaspoon sea salt
- Garnish: sweet cacao nibs
- Preheat the oven to 325 degrees.
- In a food processor, combine washed and drained black beans with drippy peanut butter and blend until there are no black bean chunks. Add a peeled banana, cocoa powder, and honey (or maple syrup). Blend again until smooth.
- Add in the vanilla extract, baking powder, and salt and pulse until combined.
- Grease 2 mini cupcake tins and grease them with cooking oil spray. Dollop about 1 tablespoon of batter into each muffin tin, nearly filling the cavity.
- Bake the mini cupcakes for 20 minutes. Remove from the oven and let them cool for 10 minutes.
- Make salted date caramel (recipe below) and schmear the caramel onto each cupcake. Garnish with sweet cacao nibs.
- Remove the pit from moist, squishy dates. If they feel dry, soak them in hot water for a few minutes and then drain before proceeding.
- In a food processor or blender, combine dates, maple syrup, water, and sea salt. Blend until smooth. Add additional water if you prefer a thinner caramel sauce.
These Black Bean Cupcakes with Salted Caramel are accidentally vegan if you use maple syrup, and naturally gluten-free, so we can all rejoice in eating these cupcakes stuffed with good-for-us ingredients.
Please don’t skip the salted date caramel because I’ve been eating the leftovers on anything that works – pancakes, bananas, whisked into hot milk for a latte, and via spoon. This one’s a keeper!