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Black Bean Chocolate Cupcakes with Date Syrup

A gluten free, flour free, sugar free, egg free and yet still remarkably delicious Black Bean Chocolate cupcake with Date Syrup to satisfy all of those New Year diet resolutions.

Happy Friday Guys!

It is a new year and there are so many new things going on! I had planned to start this year with resolution friendly recipes for all of us trying to lose weight in the new year.

Flax Egg?

I was looking at all sorts of vegan recipes that called for butter substitutes and flour substitutes and something called a Flax egg. I’ve used Flax seed before but never did that seed turn into an egg. Anyway, needless to say, I did not feel those particular recipes did us any favors for the flavors we want to be enjoying in the new year.

 

When I worked in retail years ago, I had a coworker that was on Weight Watchers. She would always bring in cakes with substitutions like black beans or applesauce. Those were some delicious cakes. Don’t knock it until you try it. In my efforts to provide you with health friendly options AND not lose any taste, I whipped up these delectable little morsels. They are super fudgey chocolatey bites and the perfect size in mini muffin form.

Black Bean Chocolate Cupcake with Date Syrup

New Year, Clean Slate

Another one of my resolutions is to get this house clean! Captain and I started working on the kitchen, cleaning out all those plates, pots and pans that haven’t been used int he last six months. This Black Bean Chocolate Cupcake is also clean house friendly. More specifically, it is dishes friendly. Everything is mixed up right in the blender so you don’t have to worry about pulling out the Kitchenaid for this one.

Black Bean Chocolate Cupcake with Date SyrupWhen I moved down, I didn’t bring my blender because it had quit working properly and Captain and I had almost double of everything else. Well, on our little kitchen cleaning crusade, I got to meet his blender. I’m pretty sure it is from the seventies. I don’t mean the older eighties model that had a row of buttons with one orange one that you pressed for different speeds. No, I mean, further back than that. This thing has two knobs. One knob is labeled with low, off, and high in that order. The second knob is a timer for blending up to sixty seconds.

Is this thing going to blow?

I’m surprised something didn’t blow up when I was blending my black beans. It made a really loud noise and I still had to remove the top and spatula dance around the blades to make sure everything was mixed. But alas, all black bean chunks were well blended with no black bean pieces¬†remaining.

Black Bean Chocolate Cupcake with Date Syrup Black Bean Chocolate Cupcake with Date Syrup

In the blender, which I hope yours is younger than you are (I don’t think I can say the same), mix up your black bean mixture with the black beans and peanut butter first. Then add in the banana, cocoa powder, honey and vanilla. Just keep blending, just keep blending… Occasionally, while the blender is off, you may want to scrape down the sides and around the blades to make sure everything gets mixed in well.

Black Bean Chocolate Cupcake with Date Syrup Black Bean Chocolate Cupcake with Date Syrup

The batter is super thick and you’ll want to make sure you smooth out the tops before sticking them in the oven. The cupcakes don’t change shape so if they go in with funny looking peaks, they come out with stiff funny looking peaks. It definitely makes drizzling the date syrup over them interesting.

Black Bean Chocolate Cupcake with Date Syrup Black Bean Chocolate Cupcake with Date Syrup

Are you still having doubts?

Little Cupcakeasaurus Rex tried one and said, “There’s caramel and peanut butter…. and Twix.” The salty chocolate cupcake with the sweet date syrup does create an almost candy bar effect in your mouth. Chewy, chocolatey, salty, sweet, what more could you ask for?

 

This Black Bean Chocolate cupcake proves that we don’t need sugar to make life taste sweeter. Apparently, we don’t need flour, milk or eggs either. I’ll still stay away from the Flax eggs but I hope you enjoy the chocolate goodness of these Black Bean Chocolate cupcakes.

Let me know what you think of these sweet chewy morsels in the comments. Are you starting a new diet or just looking for something different? I would love to know what you think.

Black Bean Chocolate Cupcake with Date syrup
Print Recipe
Rich fudge like chocolate cupcakes with a sweet date syrup drizzle. No eggs, butter, milk or flour are used in this recipe.
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
20-25 minutes
Black Bean Chocolate Cupcake with Date syrup
Print Recipe
Rich fudge like chocolate cupcakes with a sweet date syrup drizzle. No eggs, butter, milk or flour are used in this recipe.
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
20-25 minutes
Ingredients
Black Bean Chocolate Cupcakes
Date syrup
Servings: mini cupcakes
Instructions
Black Bean Chocolate Cupcakes
  1. Preheat oven to 325 degrees.
  2. In a blender, blend black beans and peanut butter until smooth and there are no black bean chunks. Add in banana and blend.
  3. Add in cocoa powder, honey, baking powder and vanilla extract and blend until smooth. While blender is off, scrape down the sides and edges with spatula to make sure everything is well mixed.
  4. Put about a tablespoon of batter in a lined mini muffin tin. The batter is thick and cupcakes will maintain same shape throughout baking. Bake at 325 degrees for 20-25 minutes. A toothpick should come out mostly clean though the cupcakes are very fudgey.
Date Syrup
  1. In a small saucepan heat on high the dates and water. Bring to a boil.
  2. Add honey and maple syrup and stir constantly. Continue to stir as the syrup thickens and keep the dates from sticking to the bottom.
  3. Reduce heat to low and let the syrup simmer and thicken. Spoon syrup over Black Bean Chocolate Cupcakes and enjoy.
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