溼潤花生醬黑豆布朗尼杯子蛋糕 Fudgy Black Soybean Peanut Butter Chocolate Cupcakes
These Black Soybean Peanut Butter Chocolate Cupcakes are the perfect desserts for you when you want something fudgy and chocolaty. They are not only delicious but also healthy with the beans sneaked inside. You can use black beans instead as well!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: 30 minutes or less, chocolate, dairy-free, gluten-free, vegan
4Tbspdark chocolate chips 黑巧克力豆add more if you like
Final Drizzle
2Tbsp peanut butter 花生醬
Instructions
Preheat the oven at 175 C / 350 F.
Add the black soybeans, pitted dates, peanut butter, aquafaba, water, and coffee to a food processor. Blend them until smooth or as smooth as possible. Stop and scrape down the sides as needed.
Add the cocoa powder, ground flaxseed, vanilla extract, salt, baking soda, and baking powder. Continue to process to combine all ingredients.
Put cupcake liners into the cupcake tins. Divide the mixture into the tins. Sprinkle the chocolate chips on top.
Bake them for 15-20 mins until a toothpick comes out without any wet batter attached.
Transfer the muffin tin to a wire rack to cool for 15 minutes before removing them from liners to enjoy.