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.
