Flourless Chocolate Cupcakes | Gluten-Free

An incredibly easy and fail-proof gluten-free cupcake! These flourless chocolate cupcakes are naturally gluten & dairy free, thanks to their secret ingredient: Kidney Beans!  They look and taste just like a regular cupcake and are deliciously soft and moist.

1. Preheat oven to 180°C and line a cupcake pan with cases.
2. Combine kidney beans, water, vanilla extract, coconut oil and 2 eggs in a food processor or high-powered blender. Process until smooth and aerated (around 5 minutes).
3. Add remaining eggs plus all other remaining ingredients and blend for another minute, until well combined.
4. Divide evenly into cupcake cases and bake for 20 minutes or until a skewer comes out clean.
5. Remove from oven and let cool slightly in tin before turning onto a cooling rack. The cupcakes will deflate slightly which is common for wheat free baking.
6. Once cool, dust with icing sugar or ice with a chocolate frosting to serve.

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