These chocolate black bean cupcakes have a secret healthy ingredient! Black beans add fiber and protein and make these cupcakes a healthier treat.
These black bean cupcakes are so yummy, and you can’t even taste all the good for you fiber and protein from the black beans! I made these for my son and he loved them. No complaints about these cupcakes, and I love that they are a little bit healthier for him.
I slightly adapted this recipe from my old college friend. I’m so happy she shared it with me!
I think you’ll love these chocolate black bean cupcakes. They’re:
- tender and moist
- easy to make
- full of rich chocolate flavor, but also a little healthier
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Chocolate Black Bean Cupcakes.
These chocolate black bean cupcakes are topped with a rich cream cheese frosting for a sweet treat! Black beans add some fiber and protein making these even better for you.
For the cupcakes:
- ⅓ cup butter melted
- 1 ¼ cups organic cane sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 15 ounces black beans drained, rinsed and pureed
- ½ cup unsweetened cocoa powder
- 1 cup gluten free flour blend I like Bob's Red Mill 1-to-1 Gluten Free Blend, or King Arthur's Multi Purpose Gluten Free Flour
- 2 teaspoons baking powder
- ½ cup chocolate chips
For the Frosting:
- 8 ounces cream cheese softened
- 3 tablespoons butter softened
- 1 ½ cups confectioner's sugar
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees. Line a cupcake pan with paper liners. Mix butter, sugar and eggs for 3 minutes on high with until thick and creamy.
Fold vanilla extract into pureed beans. In a small bowl, whisk together cocoa powder, gluten free flour blend and baking powder.
Add egg mixture into beans then fold flour mixture into beans a little at a time. Add the chocolate chips, and stir well. Fill cupcake liners about ⅔ full. Bake for about 20 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then remove to wire rack to cool completely.
Make the cream cheese frosting:
Beat cream cheese and butter at medium speed until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
Top each cupcake with a swirl of frosting and enjoy! If you don't eat them right away, they do need to go in the refrigerator because of the cream cheese frosting.
I agree with a previous comment. That’s a lot of sugar! Sure it’s healthy but those sugar though….
Wow, that’s a lot of sugar!
Wow, these are really interesting and probably super delicious. I like that they seem healthy even though they’re covered in icing! :)
Yes, I just added the chocolate chips myself, because I love chocolate! :) Just fold them in before you put the batter in the muffin pan.
I also should have put that you need to refrigerate them because the frosting has cream cheese.
I wondered about the chocolate chips too. This recipe just doesn’t “sound” right to me, but I’m going to try it. If I can get my kids to eat a “healthy” cupcake, I’m all for it. They look delicious. I just put your recipe in my new cooking software complete with your luscious looking picture! Let me know if you post about what to do with the choc. chips. :)
There’s no mention in the directions about the 1/2 c chocolate chips. Do they get melted and added the mixture? Or just folded in?
hmmm… & they look really yummy! amazing! :)
wow, what a great idea!! i could get hubby to eat beans without him even knowing! looks yummmy
I’ve heard of doing this with brownies, I really need to try this!
I found your blog on the Etsy forum. Check mine out if you have time. : )
Very interesting! They do look yummy . . . I just might have to try them out!
Love it – maybe I could get my kids to eat health after all!
I have ever heard of black bean cupcakes! It looks good!
I often just skim blog recipes but this one had me so curious about how you could incorporate black beans into cupcakes that I read the whole thing!