Chocolate Black Bean Cupcakes
Updated Jul. 29th, 2024
Yes, you read right – desserts made of beans. You'd never know it, but black beans are surprisingly great for baking and add a sensational fudge-like consistency to these cupcakes. They also add a whole lot of fiber, which makes these cupcakes easy on your blood sugar levels. Even the frosting is high in fiber because it's made with coconut flour, which contains the highest percentage of fiber found in any flour. These beautiful cupcakes will impress your guests, family and friends and you'll feel good knowing they are full of healthy, high-quality ingredients.
- Gluten Free
- Dairy Free
- Sugar Free
- Vegetarian
Ingredients:
| cupcakes | ||
|---|---|---|
| 1 – 19 oz. can black beans, made fresh or canned – drained and rinsed | ¼ cup cacao powder + extra for dusting | 1/3 cup dark chocolate chips |
| 1/3 cup coconut sugar | 2 teaspoon pure vanilla extract | ¼ cup unsweetened shredded coconut |
| 2 large eggs | ¼ teaspoon himalayan rock salt | ¼ cup walnuts, chopped |
| 1/3 cup extra virgin coconut oil, melted | ¼ teaspoon green stevia leaf powder |
| frosting | ||
|---|---|---|
| 2 tablespoons coconut flour | 1 tablespoons extra virgin coconut oil | pinch stevia |
| 6 tablespoons water | 1 teaspoon pure vanilla extract |
Directions
Set your oven to 350F
- Using some coconut oil, grease a muffin tin and sprinkle with some cacao powder – remove the excess powder from the bottom and set aside.
- Using a food processor or blender, bring your first five ingredients to a smooth, batter like consistency.
- Pour batter into a bowl, and using a spatula, mix in you’re your remaining ingredients by hand.
- Distribute batter into the muffin tins, filling ¾ of the way full. Bake in the oven for 15-18 minutes.
- As they bake, combine all of your frosting ingredients into a large bowl and whisk together.
- Remove your cupcakes from the oven, and allow them to cool fully before frosting the tops. Enjoy right away or store in an airtight container for a few days – if they last that long!
Make It This Way
If you don't have green stevia leaf powder on hand, you can substitute it in these cupcakes with either 1/8 teaspoon of white stevia powder or 1 tablespoon of cane sugar, coconut palm sugar or Xylitol. You can substitute the pinch of stevia in the frosting with 1 tablespoon of raw honey or maple syrup, while decreasing the water.
Try This
Try one of these gorgeous cupcakes crumbled over a scoop of vanilla, dairy-free ice cream for a decadent treat.
This looks delicious! I love the idea of incorporating beans into desserts to make them healthier and have some hidden nutrients in there. You never would have expected that beans could be put into desserts but it is such a great idea to do so. The recipe doesn't look like it would be too hard to make either which is an extra bonus. Looks great and yummy! Thank you for sharing this recipe with us.
Hello Olivia,
You're welcome! We're glad you have enjoyed this recipe, it's always great to incorporate nutritious ingredients into dessert recipes, who doesn't love a healthier dessert!?!
If you enjoy chocolatey desserts, check out this recipe too:
https://www.nationalnutrition.ca/articles/healthy-recipes/freezer-fudge-balls/
Stay healthy & well.
I will have to give these a try. I have made black bean brownies many times, and kids and adults alike love them. Sometimes I put chocolate icing on them, or even chocolate hazelnut spread, but they are yummy just as is too. I usually buy dried black beans, whether they are for savory or sweet. But, if you have a craving for brownies or cupcakes, it doesn't hurt to have a couple cans of black beans on hand to speed up the process for those last minute cravings.
Hello Angela,
Black bean brownies are also very good! Black beans are a great way to add nutrients and protein to your baking without sacrificing taste! We hope you enjoy these cupcakes too!
Happy baking!
I have heard of (and had good experience with!) black bean brownies as well as black bean smoothie. And, I have heard of apple sauce, sweet potato, and even white bean cupcakes. But I have never heard of black bean cupcakes before. Cupcakes are, to me, a disappointing dessert because they are just not satisfying (too short and sweet an experience!). I bet that black beans make the cupcakes more savory and could help avoid this issue. And the use of coconut is clever in making for a satisfying cupcake too, NN! I will have to try a plant-based version of this recipe; thank you for yet another good idea!