Flourless mini chocolate cakes with chocolate ganache
3
Points®
Total Time
50 min
Prep
30 min
Cook
10 min
Serves
32
Difficulty
Easy
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.
Ingredients
Cooking spray
5 spray(s)
Canned black beans
15 oz
Egg
3 large egg(s)
Sugar
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
⅓ cup(s)
Blackberries
2 cup(s), or raspberries (optional)
