Chocolate Black Bean Cupcakes

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 (2 of 4)

I know the thought of black beans in a dessert is strange and doesn’t sound like it would be good. I don’t normally reach for legumes when baking. However, the chocolate and black bean combination works so well. The black bean helps to create the structure that you lose when you remove the flour.

Black Bean Cupcakes BLOG (4 of 4)

These Chocolate Black Bean Cupcakes turn out so moist and fudgy. They are topped with a simple chocolate glaze that compliments the cupcakes perfectly. I think that a normal buttercream frosting would be overpowering and take away from delicious simplicity that makes these cupcakes so good.

Black Bean Cupcakes BLOG (1 of 4)

I hope you give these a try. They are different, so close to being healthy (I’m going to keep telling myself that), but I’d also be willing to bet that they will be up there with the best chocolate cupcakes you’ve ever had, black beans and all!

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Chocolate Black Bean Cupcakes

These gluten-free cupcakes are rich and moist. They are sure to stun when people find out they are made with black beans!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Keyword: black bean, Chocolate, cupcake
Servings: 12

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 (60 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:

  • 1 stick (113 grams) unsalted butter
  • 3 tablespoons heavy cream
  • 2 tablespoons (10 grams) cocoa powder
  • 1 cup (100 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 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.

Chocolate Black Bean Cupcakes

  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.
  2. In a blender (I used this one) add all of the ingredients except for the chocolate. Blend until smooth.
  3. Add the dark chocolate and blend for about 15 seconds to break up the pieces.
  4. Pour the batter into the prepared pan and bake for 20-22 minutes or until the cupcakes spring back to the touch.
  5. Let the cupcakes cool in the pan for about 10 minutes and then remove and allow to cool completely before glazing.

Chocolate Glaze

  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.
  2. Remove from heat and allow to cool slightly.
  3. Dip the tops of each cupcake into the glaze.

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