Flourless mini chocolate cakes with chocolate ganache

Flourless mini chocolate cakes with chocolate ganache

Total Time
50 min
30 min
10 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



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