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Gluten-Free Chocolate Bean Cupcakes

Who said "gluten-free" treats had to taste like cardboard? These cupcakes are packed full of protein and fiber. Best of all, they're chocolate! One thing to note, however, is that because this recipe doesn't include flour, it will not rise as much as your typical cupcake recipe. But, the taste will be undeniable.

Look, if I can fool an entire classroom of 5-year-olds, I'm sure your tastebuds will be more than pleasantly surprised.

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Prep time: 10 minutes
Cook time: 17 - 25 minutes
Serves: About 12 cupcakes


1 15.5 oz can black beans, drained and rinsed
1/3 cup almond milk
4 eggs
2 tablespoons coconut oil


1/2 cup premium cocoa powder
1 teaspoon baking powder
2/3 cup granulated sugar


Preheat oven to 350 degrees F. Line 12 cupcake tins with paper liners.

Put black beans in a blender or food processor and puree with almond milk (start with a couple of tablespoons) until very, very smooth. Add eggs one at a time, blending after each. Add the coconut oil, cocoa powder, baking powder and sugar - blend until smooth.

Fill cupcake tins two-thirds full. Bake approximately 17 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove and cool on a rack. Decorate with matcha green tea frosting (see below) or your favorite frosting.

Matcha Green Tea Frosting - UPDATED

2 sticks butter, softened
8 oz. cream cheese
1.5 cups powdered sugar
Approximately 2 tablespoons matcha powder

Cream butter and cream cheese at medium speed until creamy. Sift 1.5 cups powdered sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine. Taste and add more matcha powder and/or powdered sugar, if desired.

If frosting is too thin, add a little more powdered sugar. If frosting is too thick, add a little almond milk.

Recipe for cupcake adapted from ibreatheimhungry.com. Recipe for matcha green tea frosting adapted from cupcakeblog.com.