I'm about to spill the beans. As a protein-rich food of many Latin cultures, black beans are rarely synonymous with cake. But these small, shiny legumes with meaty texture pair brilliantly with the richness of bittersweet cocoa powder and the sweetness of ripe banana. Together they create enticing, little cakes with a very prodigious nutritional profile. My family did not have to use beans to vote them winners just like the ancient Greeks once did to choose their minor public officials. These delightful treats with an unexpected star ingredient were instantly declared by my family keepers!
Add beans, banana, and an egg into a small food processor. Puree until the mixture is smooth.
Combine flour, natural sweetener baking blend, cocoa powder, baking soda, baking powder, and cinnamon in the bowl of electric mixer fitted with the paddle attachment.
With a mixer on a low speed, add the bean-banana puree. Mix until combined.
Add vinegar and mix it into the batter.
Line a muffin pan with paper liners and spray them with nonstick baking spray. Spoon the batter into lined muffin cups, filling them about 2/3 full. Bake for about 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in a pan for 5 minutes. Transfer to a cooling rack and cool completely.
To make the chocolate glaze, fill a medium-sized saucepan with water about one-fourth full. Heat the saucepan over low heat until the water just begins to simmer, then turn off the stove. Into a heat-prove bowl that fits snugly over the saucepan add coconut oil and chocolate chips and then, place on top of the saucepan. Allow the chocolate to melt, stirring occasionally with a plastic spatula. When most of the chocolate is melted, lift the bowl from the saucepan and set it on a kitchen counter. Stir continuously until smooth and completely melted.
Dip the little cakes in the glaze and set a side to set.