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Gluten-Free Black Bean Chocolate Cupcakes (Dairy-Free)


  • Author: Emily Smith
  • Prep Time: 10
  • Total Time: 30
  • Yield: 9 1x

Description

You’d never know there were black beans in these cupcakes, unless I told you!


Scale

Ingredients

  • 3 eggs
  • 1 cup cooked black beans
  • 1/4 cup canola or coconut oil
  • 3/4 cup dark cocoa powder
  • 1/2 cup organic sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Valentine’s Day Pink Vanilla Icing;
  • 1 cup confectioner’s sugar
  • 34 Tablespoons of vanilla almond milk
  • 1/2 teaspoon of pure vanilla extract
  • 1 drop of red dye (for home made dye, try pomegranate juice or strawberry juice)

Instructions

  1. For the cupcakes;
  2. Preheat oven to 350F.
  3. Blend all the ingredients in a food processor or blender.
  4. Make sure batter is nice and creamy
  5. Line a cupcake tin with 9 liners, divide batter amongst them.
  6. Bake for 20-23 minutes.
  7. Check center with butter knife to make sure it comes out clean.
  8. Let cool before icing.
  9. For the icing;
  10. Place all liquid ingredients in a bowl.
  11. Slowly add confectioner’s sugar.
  12. Add more or less sugar to get the icing consistency you desire.
  13. This recipe is for a thinner, glaze-like icing; it pours on and then solidifies.
  14. Ice the cupcakes and enjoy!

Notes

  • Cupcakes are best kept in the refrigerator for up to 3 days.
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