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.
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.