Have you ever had a Hostess Cupcake? They are moist and fudgy and filled with vanilla creme. They are ridiculously processed and horrible for you in every way, but other than that they are amazing and I could eat them every day. Minus the vanilla creme, these Chocolate Black Bean Cupcakes taste almost exactly the same. Listen, I can’t make them perfectly healthy for you, but these guys aren’t processed, they’re gluten-free, and they are made with black beans. This is as close as you can get to healthy sweets while still being shockingly good.

Black Bean Cupcakes BLOG (5 of 7)

What ingredients do I need?

  • Black beans
  • Eggs
  • Granulated sugar
  • Unsalted Butter
  • Cocoa powder
  • Instant coffee
  • Vanilla extract
  • Baking soda
  • Salt
  • Chocolate
  • Heavy cream
  • Powdered sugar

Ready to make some Chocolate Black Bean Cupcakes?

Cupcakes

Step 1: Preheat your oven to 350 degrees (F). Line a muffin tin (I used this one) with 12 cupcake liners. You can also make 24 mini cupcakes.

Step 2: In a blender (I used this one) add all of the ingredients except for the chocolate. Blend until smooth.

Step 3: Add the dark chocolate and blend for about 15 seconds to break up the pieces.

Step 4: Pour the batter into the prepared pan, filling each cup up about 3/4 of the way full. Bake for 20-22 minutes or until the cupcakes spring back to the touch.

Step 5: Let the cupcakes cool in the pan for about 10 minutes and then remove and allow to cool completely before glazing.

Chocolate Glaze

Step 1: In a small saucepan (I used this one) over medium-low heat add all of the ingredients and whisk until the butter is melted and the mixture is smooth.

Black Bean Cupcakes BLOG (4 of 7)

Step 2: Remove from heat and allow to cool slightly.

Step 3: Dip the tops of each cupcake into the glaze.

Black Bean Cupcakes BLOG (7 of 7)

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5 from 2 votes

Chocolate Black Bean Cupcakes

These gluten-free Chocolate Black Bean Cupcakes are the absolute perfect cupcakes! They are moist, fudgy, and extra chocolatey!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: black bean, Chocolate, cupcake, gluten free
Servings: 12
Calories: 292kcal
Cost: $7

Ingredients

For Cupcakes:

  • 1 1/2 cups (240 grams) black beans cooked and drained
  • 3 large (150 grams) eggs
  • 1 cup plus 2 tablespoons (220 grams) granulated sugar
  • 4 tablespoons (56 grams) unsalted butter melted
  • 1/2 cup (40 grams) cocoa powder
  • 1 teaspoon instant coffee
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (50 grams) dark chocolate chopped

For Glaze:

  • 4 tablespoons (56 grams) unsalted butter
  • 1 1/2 tablespoons heavy cream
  • 1 tablespoons (5 grams) cocoa powder
  • 1/2 cup (50 grams) powdered sugar

Instructions

For Cupcakes:

  • Preheat oven to 350 degrees (F). Line a muffin tin with 12 cupcake liners.
  • In a blender add all of the ingredients except for the chocolate. Blend until smooth.
  • Add the dark chocolate and blend for about 15 seconds to break up the pieces.
  • Pour the batter into the prepared pan, filling each cup about 3/4 full, and bake for 20-22 minutes or until the cupcakes spring back to the touch.
  • Let the cupcakes cool in the pan for about 10 minutes and then remove and allow to cool completely before glazing.

For Glaze:

  • In a small saucepan over medium-low heat add all of the ingredients and whisk until butter is melted and the mixture is smooth.
  • Remove from heat and allow to cool slightly.
  • Dip the tops of the cupcakes into the glaze.

Nutrition

Serving: 1cupcake | Calories: 292kcal | Carbohydrates: 42g | Protein: 8g | Fat: 11.9g | Saturated Fat: 7.1g | Cholesterol: 71mg | Sodium: 227mg | Potassium: 500mg | Fiber: 5.1g | Sugar: 24.7g | Calcium: 52mg | Iron: 2mg
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