Mini Chocolate Peanut Butter cupcakes

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Let’s get the facts out of the way right off the bat.

They’re flourless.

They’re Gluten Free.

They’re delicious!

I mean, who doesn’t love the combination of chocolate and peanut butter? There’s a whole candy industry devoted to the flavor combination.

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Now, I’m not saying they’re guilt-free, but they’re pretty close! Make them mini-sized and give yourself permission to have a few!

Mini Chocolate-Peanut Butter cupcakes!

They disappear as fast as I can make them. Especially in a house with 3 teenage boys (who eat me out of house-and-home on a daily basis). Just don’t tell them the secret ingredient!

MINI CHOCOLATE PEANUT BUTTER CUPCAKES (makes 48)

• 1 (15 oz.) can black beans, rinsed and drained
• 2 tbs. ground flax seed mixed with 6 tbs. water (shake and allow to sit 15 minutes)
• 2 eggs
• 1/4 cup xylitol
• 1/4 cup date sugar or coconut sugar
• 1/2 tsp. baking soda
• 2 cups dark chocolate chips or chunks, melted
• Peanut Butter & Company’s Bee’s Knees Peanut butter

1. Preheat oven to 350F. Line a mini muffin pan with mini cupcake liners.
2. Put the beans, eggs, and flax mixture into a food processor and blend for 5 minutes.
3. Add the xylitol, date sugar, and baking soda to the bean mixture and blend 1 minute.
4. Add the melted chocolate to the food processor and blend until incorporated, about 30 seconds. Scrape down the sides and blend another 30 seconds.
5. Use a small ice cream scoop to portion out the mixture into the muffin tin. In the middle of each cupcake place 1/2 – 1 tsp. peanut butter.
6. Place muffin tin into the oven and bake for 12-15 minutes.
7. Remove from oven and let cool 5-10 minutes. Remove from the pan and place on a wire rack to cook completely.

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Hungry?

I am. And it’s a good thing I have some more batter hanging out in the refrigerator because all of the cupcakes I made yesterday (30 of them) are already gone!

Let’s get baking!

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