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.
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 354kcalCarbohydrates: 51gProtein: 6gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 127mgPotassium: 243mgFiber: 4gSugar: 35gVitamin A: 475IUCalcium: 71mgIron: 1.7mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!