Black Bean Chocolate Cupcakes

Before you roll your eyes at me because I have fiddled with the perfection that is chocolate cake, hear me out.

You can't taste the beans.

I've seen enough eye-rolling and "psshh-ing" when I recommend that people eat more beans. Beans are economical, full of fiber and nutrients and are versatile in meals. These cupcakes are one way to get in your bean quota and transition to including more beans in your life. Seriously, how can you turn down a chocolate cupcake?
I brought these to Easter dinner and no one seemed to mind that there were beans in them. Or that they were vegan. Whether or not I disclosed that right from the beginning is another story, but now the secret is out.

Black Bean Chocolate Cupcakes
(adapted from a Cooking Matters recipe called Chocolate Cake)
Makes 12 cupcakes

3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
3/4 cup brown sugar
1/3 unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/4 cup canola oil
1 Tbsp white vinegar
1 tsp vanilla extract
1.5 cup cold water
non-stick cooking spray
1 15-oz can black beans, drained

Preheat oven to 350 degrees. In a large bowl mix flour, brown sugar, cocoa powder, baking soda and salt. In a small bowl, mash beans well (or for complete disappearance, pulse in a food processor.) In another bowl, mix oil, vinegar, water and bean mixture. Add wet ingredients to dry ingredients. Mix until just combined (DO NOT overmix). Coat muffin tin with cooking spray and fill cups 3/4 of the way full. Bake 20 minutes or until toothpick comes out clean.
I added a sprinkle of sea salt and a small chunk of dark chocolate to these as soon as they came out of the oven for a bit of sweet and salty contrast. We might be eating these for breakfast in addition to dessert.