Photo of Flourless mini chocolate cakes with chocolate ganache by WW

Flourless mini chocolate cakes with chocolate ganache

3 - 4
PersonalPoints™ per serving
Total Time
1 hr 20 min
35 min
15 min
Nobody will ever guess (or taste!) the secret ingredient that makes these little cakes so fudgy: black beans. The starch in the beans is what helps bind the batter in place of flour, and it also ensures that the cakes will have a moist crumb. For even more intensity, use dark cocoa powder in place of regular. Two-ingredient ganache is the perfect sweet finish for these bite-size cupcakes. If you're garnishing your cupcakes with blackberries and they're jumbo-size, slice them in half width-wise. Place them so the cut-side is facing up which will look like a purple flower.


Cooking spray

5 spray(s)

Canned black beans

15 oz


3 large egg(s)


½ cup(s)

Unsweetened cocoa powder

¼ cup(s)

Unsalted butter

¼ cup(s), melted

Table salt

½ tsp

Baking powder

½ tsp

Vanilla extract

½ tsp

Mini semisweet chocolate chips

½ cup(s)

Bittersweet chocolate chips


Fresh blackberries

2 cup(s), or raspberries (optional)


  1. Preheat oven to 350°F. Then coat 32 mini muffin cups with nonstick spray.
  2. In a food processor, purée beans, eggs, sugar, cocoa powder, butter, salt, baking powder, and vanilla, stopping once to scrape down sides, until smooth. Add mini chocolate chips; pulse to evenly mix in chips. Into each prepared muffin cup, spoon 1 heaping tbsp batter; bake 10 minutes. Remove from oven; let cool in pan.
  3. Meanwhile, to make ganache: In top of a double-boiler (or in a heatproof bowl set over simmering water), whisk bittersweet chocolate and 1⁄4 cup water until fully melted and glossy, adding more water if necessary to thin. Remove from heat; let cool 10 minutes before spreading each cake with 1 scant tsp ganache. Top each with sliced berries, if using.
  4. Serving size: 1 mini cake