| | | | | | |

Easy Organic and Gluten-Free Chocolate Cupcakes

A close-up of an organic and gluten-free chocolate cupcake.

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.

He rocks.

I do have to say that these cupcakes are moist but, are denser than flour cakes. Not so fluffy but, still so chocolatey!

The ingredients needed to make organic and gluten-free chocolate cupcakes.


  • 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
Measuring cups filled with baking soda, stevia, and cocoa powder.

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.

Butter being creamed, a close up of the softened butter.

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.

A close up of cupcake tin filled with chocolate batter.

A close up of a cupcake liner in tray.

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.

Chocolate cupcakes cooling on a tray.

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!

More ingredients to make chocolate frosting.

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!

A close up of the piped chocolate cupcakes.
Mimi, a little girl, licking her little fingers while eating a chocolate cupcake.

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!

The name Nancy is shown as a signature.

Similar Posts


  1. I have to say I wouldn't think these would taste good just by the ingredients but your pictures are fantastic and make me want to try, just to see. 🙂 My niece is gluten free so I hope this is one she will enjoy. I wouldn't eat too many though or someone might be on the potty all day. lol

  2. Black beans?! REALLY! Wow! I wonder if they would sit ok in my belly 😉 Beans don't tend to agree with me that much 🙁

  3. omg. i need to make these! i am all for the whole 'deceptively delicious' thing!!

    Thanks girl!

  4. Oh those pictures are beautiful! And a yummy recipe that has beans in them, who knew?!

  5. Honestly, how am I supposed to read anything in this post when you open with a picture like that?? Seriously, I want you to answer that one!

  6. These cupcakes are looking delicious & appealing. We're a gluten free family. So it'll be great for us.

    Thanks for sharing such a yummy recipe!


    1. To make them vegan? I think that you could use the flax eggs definitely, as they are the same texture. The olive oil would work well in the batter but, as far as frosting, I'm not sure if you could make it with oil. 🙂

  7. Thanks! I would use coconut oil for the frosting mixed with cacao and stevia! I going now to soak some beans now and will test out the flax egg and oil method. Will let you know if it is a success or fail! 🙂

  8. These look great…thanks for sharing! How much stevia do you use? I see 1/4 of Stevia, but would this be 1/4 tsp? Thanks!

    1. Hi there Dorene, thanks for visiting! I'm sorry about that, it's supossed to be 1/4 cup of Stevia. Let me know how it goes!

  9. Thanks much! I've used the liquid Stevia in the past in small concentrated amounts, so I'm glad you told me 1/4 cup (I would have done 1/4 tsp!). These look delicious! Thank you again!

    1. My pleasure! I hope you enjoy! I used that amount but, it's up to you ultimately how sweet you want! Have a great weekend!

Leave a Reply

Your email address will not be published. Required fields are marked *