Black Bean Cupcakes – A Rich, Guilt-Free Surprise
Ever heard of cupcakes made with black beans? Sounds odd at first, right? But hear me out.
These Black Bean Cupcakes are surprisingly moist, chocolaty, and packed with protein and fiber.
No one will ever guess that beans are the secret ingredient. I prefer using canned black beans (rinsed well!) for convenience.
Mix them up with cocoa powder, eggs, and just a bit of maple syrup or honey, and you get a fudgy little cake that feels decadent without the guilt.
Prep & Bake Overview
| Prep Time | Cook Time | Total Time | Servings | Course | Cuisine |
|---|---|---|---|---|---|
| 10 mins | 18 mins | 28 mins | 12 cupcakes | Dessert | Fusion |
Ingredients for 12 & 6 Cupcakes
| Ingredient | 12 Cupcakes | 6 Cupcakes | Alternatives |
|---|---|---|---|
| Black beans (canned, rinsed) | 1½ cups | 3/4 cup | Cooked from dry beans |
| Eggs | 3 | 2 | Flax eggs (vegan) |
| Cocoa powder | ½ cup | ¼ cup | Dark cocoa powder |
| Maple syrup | ½ cup | ¼ cup | Honey or agave |
| Baking powder | 1 tsp | ½ tsp | Do not skip |
| Vanilla extract | 2 tsp | 1 tsp | Almond extract |
| Salt | 1/4 tsp | 1/8 tsp | Optional |
Tools You Might Need
| Tool | Alternative |
|---|---|
| Blender or food processor | Immersion blender |
| Muffin tin + liners | Greased silicone molds |
| Measuring cups/spoons | Kitchen scale |
| Spatula | Spoon or scoop |
How to Make These Cupcakes
Start by prepping your black beans—they need to be very well rinsed and drained so the cupcake doesn’t taste… bean-y.
Once that’s done, it’s pretty much a one-bowl (or one-blender) process.
Step 1: Blend the Beans
Add black beans, eggs, maple syrup, and vanilla into a food processor. Blend until smooth.
This is your base, and you want it creamy.
Step 2: Add Dry Ingredients
Add cocoa powder, baking powder, and salt into the blended mix. Pulse again until it’s fully combined.
Scrape the sides of the bowl if needed.
Step 3: Pour and Bake
Preheat oven to 350°F (175°C). Spoon batter into lined muffin tins, about ⅔ full each. Bake for 18-20 minutes until the tops are firm and a toothpick comes out clean.
Step 4: Cool and Frost
Let them cool before frosting. I suggest a chocolate avocado frosting or simple whipped cream.
Serving and Decoration Tips
- Dust with cocoa powder and a tiny sprinkle of sea salt.
- Top with a raspberry or small strawberry for contrast.
- Mini chocolate chips or cacao nibs add crunch.
Variations to Try
- Mocha Bean Cupcakes: Add 1 tsp espresso powder to the batter.
- Peanut Butter Swirl: Drop small amounts of PB on top before baking, then swirl with a toothpick.
- Mint Chocolate: Add peppermint extract and top with crushed sugar-free mints.
Storing Tips
- Store in an airtight container for up to 3 days at room temp.
- Refrigerate for up to a week.
- Freeze (unfrosted) for up to 2 months. Wrap individually.
Common Mistakes & Fixes
| Mistake | Issue | Fix |
|---|---|---|
| Beans not rinsed properly | Beany flavor | Rinse until water runs clear |
| Overbaking | Dry texture | Check with toothpick at 18 mins |
| No sweetener balance | Bitter taste | Add more syrup or chocolate chips |
FAQs
Are black bean cupcakes healthy?
Yes! They’re rich in fiber and protein, lower in sugar, and naturally gluten-free.
Can I make these vegan?
Definitely. Use flax eggs and maple syrup or agave.
Do they taste like beans?
Not if you rinse well and use enough cocoa. They’re super chocolatey.
Can kids eat these?
Yes, and they usually don’t even notice the beans.
What frosting goes best?
Chocolate ganache, avocado-based frosting, or whipped cream.
Give these black bean cupcakes a go and see how quickly people devour them—without even realizing how sneaky-healthy they are.
I suggest baking a batch and keeping your secret ingredient hush-hush until after the first bite. Let me know how yours turn out!
