- 1 15 oz can black beans rinsed, drained
- ½ cup sugar
- ¼ cup cocoa powder
- ¼ cup melted butter
- 3 large eggs
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp vanilla extract
- ½ cup mini chocolate chips
- 1 tsp powdered sugar
- 7 TB semisweet chocolate chips
- ¼ cup water
Preheat oven to 350 degrees and coat 32 mini muffin cups with cooking spray.
Combine beans, sugar, cocoa powder, butter, eggs, salt, baking powder, and vanilla extract in a food processor. Purée until smooth (stopping to scrape down the sides once). Pulse in chocolate chips until just combined.
Spoon a heaping TB of batter into each prepared mini muffin cup and bake for 10 minutes. Let cool completely before glazing.
Melt chocolate chips in a double boiler or heat-safe bowl set over a pot of simmering water. Slowly whisk in water until ganache reaches a smooth consistency.
Let cool for 15 minutes before glazing.