Chocolate Black Bean Cupcakes.
These chocolate black bean cupcakes are topped with a rich cream cheese frosting for a sweet treat! Black beans add some fiber and protein making these even better for you.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/3 cup butter (melted)
- 1 1/4 cups organic cane sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 15 ounces black beans (drained, rinsed and pureed)
- 1/2 cup unsweetened cocoa powder
- 1 cup gluten free flour blend (I like Bob's Red Mill 1-to-1 Gluten Free Blend, or King Arthur's Multi Purpose Gluten Free Flour)
- 2 teaspoons baking powder
- 1/2 cup chocolate chips
- 8 ounces cream cheese (softened)
- 3 tablespoons butter (softened)
- 1 1/2 cups confectioner's sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 375 degrees. Line a cupcake pan with paper liners. Mix butter, sugar and eggs for 3 minutes on high with until thick and creamy.
- 2
Fold vanilla extract into pureed beans. In a small bowl, whisk together cocoa powder, gluten free flour blend and baking powder.
- 3
Add egg mixture into beans then fold flour mixture into beans a little at a time. Add the chocolate chips, and stir well. Fill cupcake liners about 2/3 full. Bake for about 20 minutes or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then remove to wire rack to cool completely.
- 4
Beat cream cheese and butter at medium speed until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
- 5
Top each cupcake with a swirl of frosting and enjoy! If you don't eat them right away, they do need to go in the refrigerator because of the cream cheese frosting.