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Salted Caramel Flourless Chocolate Cupcakes

Here's how you make Salted Caramel Flourless Chocolate Cupcakes
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  • Servings: 8
  • Prep: 10m
  • Cook: 40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup cocoa powder, unsweetened (Herseys)
  • 1/2 cup egg whites (4 eggs or fat-free liquid egg substitute)
  • 1/3 cup applesauce, unsweetened
  • 1/2 cup pumpkin, canned (pure pumpkin not pie filling)
  • 1/4 cup no calorie sweetener (such as Truvia)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 tablespoons semisweet chocolate chips
  • 1/3 cup caramel dip (fat free or low fat)
  • 1/2 teaspoon sea salt, coarse
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees F. Spray 8 cups of a muffin pan with nonstick cooking spray

  • Step 2: In a food processor add first 9 ingredients (beans - salt) and puree until smooth.

  • Step 3: Stir in the chocolate chips and spoon batter into the prepared muffin cups, smoothing top.

  • Step 4: Bake for 35-40 minutes or until toothpick inserted in the centers comes out clean.

  • Step 5: Let cool for 1 hour before serving.

  • Step 6: Just before serving drizzle cupcakes with caramel dip and sprinkle with sea salt. You may need to microwave the caramel dip at 50 percent power for 20 seconds so it is easier to drizzle.

We hope you enjoy this recipe!

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