Chocolate Black Bean Cupcakes

Print Recipe

These chocolate black bean cupcakes are naturally flourless, moist, and kid-approved!

Prep Time15

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: chocolate,, Dessert,

Servings:

Calories: 195kcal

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

Tips for success- Blend together longer than you think. You want the texture nice and smooth. Be sure not to over bake. Let the cupcakes cool completely so they have a chance to completely set. Use silicon cupcake liners to keep them from breaking or getting stuck.

*Nutritional information provided is an estimate and will vary based off of brands of ingredients used and cooking methods.

Nutrition