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5 from 4 votes

Black Bean Cupcakes

Black Bean Cupcakes have a moist and rich chocolate black bean cake and a silky chocolate glaze topping. They are insanely delicious and you will never even taste the black beans!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: black bean, black bean cupcakes, Chocolate, chocolate black bean cake, chocolate glaze, cupcake, gluten free
Servings: 12
Calories: 292kcal


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


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.


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