Healthy Chocolate Cupcakes
Yes, you read that right.
Chocolate deliciousness that is better for you. I made these cupcakes with the hopes of having a favorite dessert that is packed with nutrition and that my daughters would enjoy.
One that isn’t full of empty calories, sugar, high fructose corn syrup, and who knows what else!
This recipe is made with absolutely NO flour, NO sugar, and almost NO dairy!
It also packs a nutritious punch of iron, protein and tastes really great! Your kids won’t know the difference, mine didn’t!
Now, you may wonder how this is achievable, well–hold onto your hats folks because the main ingredient is BLACK BEANS!
Before you automatically turn away from this, like I always tell my darling husband, “Don’t knock it til you try it,” and he always agrees.
I do have to say that these cupcakes are moist but, are denser than flour cakes. Not so fluffy but, still so chocolatey!
- 2 cups of cooked unsalted Black Beans
- 1 TSP Aluminum-Free Baking Soda
- 1/2 TSP of Baking Powder
- 1 TBSP Organic Pure Vanilla Extract
- 1/2 cup of Unsweetened Cocoa Powder
- 5 organic eggs
- 2 TBSP of organic honey
- 1/4 of Stevia
- 6 TBSP of organic unsalted butter
- Cupcake liners
Step 1: Blend Those Beans
Drain beans and add to a blender, add 3 organic eggs, 1 TSP of organic vanilla extract, and Stevia. Blend until there are absolutely no lumps.
Add the bean mixture to a large mixing bowl and then mix in 1/2 cup of unsweetened cocoa powder, aluminum-free baking soda, and baking powder. Mix until smooth.
Step 2: Mix in the Creaminess
Take the organic unsalted butter and the 2 TBSP of honey (I used creamed honey but, you can use any kind) and begin mashing or whisking until smooth.
For best results, soften the butter slightly then combine with honey.
In a separate bowl whisk the remaining 2 eggs and add both butter and egg mixture to the large mixing bowl with your “batter”. You should end up with a delicious-smelling chocolate batter.
Step 3: Scoop That Chocolate Love In
With a spoon, begin to scoop in the batter into the cupcake cups. Normally I pour the batter in but, this batter is much thicker than most regular batters.
Fill them generously but, be sure to leave a bit of space since it does rise slightly. Bake for roughly 13-15 minutes at 350 degrees. Time may vary depending on the oven. Poke with a toothpick to check.
Step 4: Let Cool and Sit Overnight
Set cupcakes aside and let them cool. After, cover with a plastic top or plastic container and let them sit overnight. I find this works wonders and makes them taste less beany, it also makes them a lot moister.
Piping comes tomorrow!
Ingredients for Chocolate Frosting:
- 1 TSP of Organic Vanilla Extract
- 1/2 cup of Organic Almond Milk or Soy Milk or Coconut Milk
- 3 TBSP of Stevia
- 1/2 cup of unsweetened cocoa
- 7 TBSP of unsalted butter
- Your favorite piping tip and bag
Soften butter, add TSP of organic vanilla extract, and whisk until smooth. Add cocoa and Almond Milk gradually while mixing.
That way it is always smooth and not clumpy. Add Stevia and mix until smooth. You may not use all of the milk until you’ve reached your desired consistency.
I prefer to keep my frosting on the thicker side that way I can pipe with it much easier.
Pipe to your hearts content!
I chose a very simple technique but, go all out if you’d like!
How Did They Like Them?
This is just her beginning.
She didn’t even know the difference, at first, she sort of noticed and then just went in on it. My oldest daughter said, “OMG Mom, these are DELICIOUS.”
And because I’m such a great mom, I didn’t tell them that they were made out of beans.
That’s Project V in full effect y’all!
Thanks for stopping by and let me know how it goes if you do decide to try this recipe! Follow our adventures via @whispersinspire on Instagram.
Have you ever tried gluten-free chocolate cupcakes?
Let me know, til then— cheers m’deres!
Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.