Last Updated on January 19, 2026 by PorchLightReading
These chocolate black bean cupcakes are naturally flourless, moist, and kid-approved! A healthier chocolate cupcake alternative made with simple ingredients.
Walking home from the bus stop I told my youngest that I made something extra special for an afternoon snack. Opening the refrigerator she gave a gasp at the 12 cupcakes sitting nicely on the wooden cutting board with picture perfect frosting on top of each one.
Immediately she asked if she could try one, so we cut one in half and had a little taste before picking up her older sister from school. After dinner they both fully dug in with a bunch of tasty, yummy noises and had zero idea I had switched out the flour for beans.
Follow us on…
This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases at no additional cost to you.
- Table on contents: Chocolate Black Bean Cupcakes
- Why use black beans in cupcakes
- Ingredients
- How to make black bean cupcakes
- Helpful tips for success
- Storage directions
- Black bean cupcakes vs regular cupcakes
- Jump to recipe card
Eventually, I told them the truth. That these yummy chocolate cupcakes they’d been enjoying were made with black beans, but by then they didn’t even bat an eye or give a disgusted, questionable look. Nope, these kids were fully on board. So when I say this recipe is kid-approved, I mean this recipe is 100 percent kid-approved!
Chocolate Black Bean Cupcakes
These chocolate black bean cupcakes feel indulgent while sneaking in a bit of extra nutrition, all without sacrificing flavor! They are rich, moist, and chocolaty and have zero flour in the recipe.
Now, we didn’t leave out flour for any dietary need except for wanting to branch out and try new things. In fact, I was so impressed with how well beans worked as a flour substitute that we’ve been on a beans in everything kick!
So if you’re looking for a chocolate black bean cupcake that is gluten free, I promise you can’t go wrong with this one. Or if you’re looking to just try something new, you won’t even be able to tell we left out the flour.
Why Use Black Beans In Cupcakes
These cupcakes are a great option for families, gluten-free baking, or anyone looking for a healthier twist on a classic dessert.
- Added fiber and protein without changing the flavor.
- Replace the flour while keeping the cupcakes soft and tender.
- The cocoa powder completely masks the bean taste
- Fudgy chocolate cupcakes that are kid approved
Ingredients
- 1- 15oz can black beans (rinsed)
- 4 eggs
- 6 TBS melted butter
- ¾ cup sugar
- ¼ cup cocoa powder
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- ½ tsp. baking soda
- pinch of salt
- ½ cup chocolate chips (optional)
- Helpful Tool
How To Make Black Bean Cupcakes
Prep- Preheat oven to 350℉ and line a muffin tin with cupcake liners.
Blend wet ingredients- Rinse beans thoroughly and add 15 oz black beans, 4 eggs, 6 TBS melted butter, ¾ cup sugar and 1 tsp. vanilla to a blender or food processor. Blend until completely smooth.
Add dry ingredients- Add ¼ cup cocoa powder, 1 tsp. baking powder, ½ tsp. baking soda and a pinch of salt. Blend again until fully combined.
A bit more chocolate- Stir in chocolate chips if using.
Bake- Divide batter evenly into 12 silicone cupcake liners, about ¾ of the way full. Bake for 20-24 minutes, until the tops are set and a toothpaste comes out clean.
Cool- Allow cupcakes to cool completely before frosting. These cupcakes are a bit more soft and having them cool all the way will help them set.
- Toppings- Top with your favorite frosting or make your own!
- Simple peanut butter frosting
- Cream cheese frosting
- An easy chocolate glaze
- Cool whip and chocolate chips
Helpful Tips For Success
Blending matters- Blend longer than you think. You want zero bean texture and a smooth batter is key for cupcake like results.
Do not over bake- These cupcakes are meant to be moist.
Related Posts:
Let the cupcakes cool- These cupcakes can be very soft. Allowing the cupcakes to cool fully helps them firm up.
Use cupcake liners- Since these cupcakes are a bit on the soft side, using silicone cupcake liners make it easier to remove the cupcakes from the tin without them breaking or getting stuck to the bottom of the pan. Good liners are key!
Storage Directions
Store at room temperature for 1-2 days or in an air tight container in the refrigerator for up to 4 days.
Black Bean Cupcakes vs Regular Cupcakes
Black bean cupcakes are a great alternative when you’re looking for something a little more wholesome without sacrificing dessert vibes.
- Texture
- Black beans cupcakes are slightly fudgier while traditional cupcakes are lighter and more cake like.
- Flavor
- When done correctly, black bean cupcakes taste just as chocolatey with no noticeable bean flavor.
- Nutrition
- Higher fiber and protein
- Naturally gluten free
These chocolate black bean cupcakes are proof that healthier baking can still feel like a treat! They are rich, simple to make, and perfect for families looking to sneak in a bit more protein and fiber.
This recipe is now a family favorite in this household! The kids don’t care or question that they have black beans in them because the proof is in the taste. In fact, my oldest brought one in her school lunch and a friend asked to try it. Of course my daughter didn’t spill the beans (get it) until after her friend said how much she liked it!
I hope you enjoy this recipe as much as our family does, and be sure to stick around for some other family favorites!
Recipe Card
Chocolate Black Bean Cupcakes
Equipment
- silicon cupcake liners
Ingredients
- 15 oz can black beans (rinsed)
- 4 eggs
- 6 TBS butter (melted)
- ¾ cup sugar
- ¼ cup cocoa powder
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ cup chocolate chips (optional)
- pinch of salt
Instructions
- Preheat oven to 350℉ and line a muffin tin with silicone cupcake liners.
- Rinse beans thoroughly and add 15 oz black beans, 4 eggs, 6 TBS melted butter, ¾ cup sugar and 1 tsp. vanilla to a blender or food processor. Blend until completely smooth.
- Add ¼ cup cocoa powder, 1 tsp. baking powder, ½ tsp. baking soda and a pinch of salt. Blend again until fully combined.
- Stir in chocolate chips if using.
- Divide batter evenly into 12 silicone cupcake liners, about ¾ of the way full. Bake for 20-24 minutes, until the tops are set and a toothpaste comes out clean.
- Allow cupcakes to cool completely before frosting. These cupcakes are a bit more soft and having them cool all the way will help them set.
- Top with your favorite frosting or make your own! A simple peanut butter frosting, cream cheese frosting, a chocolate glaze or cool whip!
Notes
Nutrition
You also might like…
Back to Family Recipes
Back to Home Page
Like this recipe idea? Save this post to Pinterest for later by clicking the Pin below!
