Nobody will ever guess (or taste!) the secret ingredient that makes these little cakes so fudgy and moist.
Amount Per Serving
15ouncescanned low-sodium black beans, rinsed and drained
1/4cupcocoa powder (unsweetened), unsweetened
1/4cupunsalted butter, melted
1/2cupsemi-sweet chocolate chips
5Tablespoonsbittersweet chocolate chips
Preheat the oven to 350 °F.
Coat 32 mini muffin cups with cooking spray.
Combine the black beans, sugar, cocoa powder, butter, eggs, salt, baking powder and vanilla extract in a food processor. Puree until smooth (stopping once to scrape down the sides).
Add the semi-sweet chocolate chips, and pulse until just combined.
Spoon a heaping tablespoon of batter into each prepared muffin cup, and bake for 10 minutes.
Remove from oven, and let cool in pan.
Meanwhile, to make the ganache, place the bittersweet chocolate chips and water in the top of a double boiler (or heat-proof bowl set over simmering water). Whisk the mixture until fully melted and glossy, adding more water if necessary to thin.
Remove from heat, and let cool for 10 minutes before spreading each cake with a scant teaspoon of glaze.
Top each with a whole berry or berry slice.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing