Let’s get the facts out of the way right off the bat.
They’re flour-less.
They’re gluten free.
They’re delicious!
We mean, who doesn’t love the combination of chocolate and peanut butter? There’s a whole candy industry devoted to the flavor combination.
Now, we aren’t 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 we can make them. The smell alone will attract your neighbors from down the block. Just don’t tell them the secret ingredient! That’s right, these little fluffy bites of goodness are made with black beans. They add a higher nutritional value and make the cupcakes fudgy and rich.
Ingredients
- 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
Instructions
- Preheat oven to 350F. Line a mini muffin pan with mini cupcake liners.
- Put the beans, eggs, and flax mixture into a food processor and blend for 5 minutes.
- Add the xylitol, date sugar, and baking soda to the bean mixture and blend 1 minute.
- Add the melted chocolate to the food processor and blend until incorporated, about 30 seconds. Scrape down the sides and blend another 30 seconds.
- 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.
- Place muffin tin into the oven and bake for 12-15 minutes.
- Remove from oven and let cool 5-10 minutes. Remove from the pan and place on a wire rack to cook completely.
Hungry?
We are. And it’s a good thing we have some more batter hanging out in the refrigerator because all of the cupcakes we made yesterday (30 of them) are already gone!
Let’s get baking!
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