Gluten Free Dark Chocolate Cupcakes

I just made these cupcakes for my dad's birthday. They were delicious as usual so I decided to share the recipe. I love these cupcakes because I can eat them without feeling as guilty as I would when eating a "regular" cupcake.  Instead of using flour as the main ingredient, they use black beans. Yes, you read that correctly! You can't even taste the beans. They are moist and scrumptious and don't even need frosting (unless you're a frosting lover). Hope you can enjoy this recipe as much as I have. If you make any improvements, please share! 

Preheat over to: 325 degrees

Recipe:

15oz can of black beans

3 eggs

1 Tablespoon vanilla

1/2 Teaspoon salt

1 Tablespoon unsweetened apple sauce

1/4 cup honey

1/4 cup maple syrup

6 Tablespoons softened butter (you could probably use coconut oil instead)

2 eggs

6 Tablespoons Hershey's Special Dark cocoa powder 

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

Directions: 

Place first purple ingredients in blender and blend until smooth, set aside. Mix green ingredients in bowl for several minutes until fluffy. Whisk red ingredients together and then slowly add to green ingredients. Finally pour the mixture to the blender and blend until smooth. Pour into cupcake pan with liners. They don't rise very much so only leave a little room between the batter and the top of the liner. Once batter is in cupcake liners rap the pan on the counter a couple of times to reduce air bubbles. Put in the oven for 30 minutes. 

These are great without frosting. I did put my mom's coffee frosting on top and they were amazing. Will post her recipe later. 

Question: 

Was the color coding of the ingredients confusing or helpful?

I found the recipe for these cupcakes online a long time ago. Since then I have modified the recipe quite a bit. I tried to find the original recipe, but couldn't.