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Black Bean Chocolate Cupcakes (Gluten free)

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These cupcakes are like eating a cloud of fluffy chocolate brownie cake frosted with the inside of Lindor truffles.

My dad has been sneaking into the kitchen and taking two at a time, and he usually only nibbles at the desserts I make. I can’t blame him though; I’ve lost count of how many I’ve eaten.

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These cupcakes are super chocolatey, and not too sweet (though a extra quarter cup of sugar or a few drops of stevia can fix that if sweeter desserts float your boat) and the frosting tastes like the inside of lindor truffles. Really, it does!

The cake is more creamy and dense than traditional chocolate cake and it reminds me somewhat of brownies, but that’s the only distinction I can make. There’s no bean taste whatsoever.

If you’re feeling particularly healthy, you could replace the eggs with egg whites and sugar with erythritol, but these aren’t bad as is. So relax, and eat a couple (or ten).

Black Bean Chocolate Cupcakes

  • 3 eggs
  • 1 cup cooked black beans
  • ¼ cup oil
  • ¾ cup cocoa
  • ½ cup sugar (increase to ¾ cup if you like sweeter desserts)
  • ½ tsp baking powder
  • 1 teaspoon vanilla extract
  • ¼ tsp salt
  1. Blend all the ingredients in a food processor, blender, or with a hand emersion blender until smooth. The batter should be very creamy and thick – like chocolate pudding.
  2. Divide into 30 mini cupcake liners.
  3. Bake at 350 degrees for 8-13 minutes.
  4. Frost, or eat plain!

Inside of Lindor Chocolate Truffles Frosting

  • 1 cup semi-sweet chocolate chips
  • ¼ cup coconut oil
  1. Combine and microwave until melted.
  2. Let sit at room temperature until spreadable, or speed up the process using an ice bath.
  3. Frost the cupcakes!