Hey everyone so I am in love with these cupcakes they are just the best thing ever. I have literally made this recipe three times in two weeks. And you know what I don’t even feel guilty about it because they are just so healthy!
So, I have changed the recipe slightly, but the original recipe is from Nest and Glow and personally I love their recipes they just make everything so healthy but still yummy and delicious. So, click here for the original recipe but keep reading to see my version of the recipe.
Alright the best thing about these Black Bean Chocolate Fudge Cupcakes is they are 100% plant based, meaning they are vegan. They have no flour (so also gluten free) and they have no eggs or dairy and best of all no processed sugar. Plus, this recipe is so simple you literally just put everything in to a food processor and blend until smooth. Mix in some choc chips and cook it. It is really that simple!
Now the one thing about these cupcakes is you don’t want to tell others that they have black beans in them. It gives people all the wrong idea and they think they will just taste beans (and to be honest I thought the same thing before I tried them the first time). But no one I have given them too has guessed that they have beans in them! All they can taste is the yummy chocolate/cocoa flavour. These cupcakes are just full of nutrients, vitamins, fibre, protein and healthy fats.
Out of all the different chocolate cupcake recipes, I’ve tried these are my favourites because they are so delicious but also so healthy, so I don’t feel bad eating one (or maybe a dozen) of them.
The only downside to these muffins is that they are high in calories, but they will really satisfy your sweet tooth and is a healthier alternative to other cupcake recipes that are full of sugar, gluten, eggs and dairy. If you want to make an even healthier version, you can leave out the chocolate chips and coconut oil. They will still taste great, but they won’t be as fudgy (which is my favourite part). You can also make these cupcakes without the icing and they will be completely nut-free (as long as the ingredients you buy are nut-free). They taste just as good with and without icing. Sometimes I can’t wait to put the icing on and eat one whilst it’s still warm from the oven and it is just amazing.
For the chocolate chips, I buy either Sweet Williams chocolate chips or their dark chocolate bar and just chop it up. I love Sweet Williams chocolate because it is dairy-free, nut-free and gluten-free. So, it’s great for those with allergies or on a plant-based diet.
Seeing as black beans are such a big part of this recipe I thought I would share with you some of their benefits. One benefit is they strengthen your bones as they contain calcium, iron, phosphorus, copper, magnesium, manganese and zinc. The other great thing is they contain a lot of fibre which a lot of us just don’t get enough of.
Healthy Black Bean Chocolate Fudge Cupcake Recipe
Makes around 36 mini cupcakes, 12 larger cupcakes, or you can even use this recipe to make one round cake in a 10inch tin.
1 tin (400g) cooked black beans, drained
6 tbsp cocoa powder (or if you need the protein I’ve added in Arbonne’s Chocolate protein shake powder)
1 cup ground oats (can use rolled oats and ground them up before using)
4-8 tbsp maple syrup (a lot of maple syrups in Australia are actually Maple flavoured syrup which is basically sugar water if you can’t find any true maple syrups try date syrup or agave nectar to make sure you are only getting natural sugars)
4 tbsp melted coconut oil
4 tsp vanilla extract
1 cup (160g) of chocolate chips/chunks (I use Sweet Williams brand)
1 tsp baking powder
¾ cup water
Vanilla Cashew Frosting
1 ½ cashew nuts
4 tbsp melted coconut oil
4 tbsp maple syrup or any other sweetener
2 tsp vanilla extract
4-8 tbsp water, just enough to blend smooth
Preheat oven to 200 C
Place all the ingredients for the cupcake apart for the chocolate chips in a food processor and blend until smooth. If you don’t have a food processor you can use a blender however you will need to bend it in batches.
Stir in the chocolate chips and spoon the mixture into a lined cupcake/muffin tray. The size of the cupcake is up to you and your needs. I make muffin sized ones if there for myself and family or if I am having a party I will make mini ones, so they go further.
Bake in the over for a. 10 minutes – mini cupcakes b. 15-20 minutes – larger cupcakes/muffin size c. 20-25 minutes – cake
Blend all the vanilla cashew frosting ingredients together then place in the freezer for 5 minutes. It should be a consistency where it doesn’t pour but it is still spreadable. If the frosting is too runny, stir in some more melted coconut oil and chill. Or if it is super runny put in some more cashews as well to help thicken it up.
Like I said above these cupcakes are great warm or cold and will last a few days in the fridge. Or if you leave the icing off you can freeze them.
If you want to get a bit fancy you can decorate them with chocolate shavings. Or I love a bit of fresh strawberry or raspberry on top to lighten up the cupcake.
P.S. These cupcakes don’t rise that much and as they are a fudgy cupcake they won’t be light and fluffy like normal cupcakes.
Let me know what you think of these cupcakes!
What you should do now
I have been where you are and I have women all over the world (just like you) transition to eating a plant-based diet. If you are looking for a guide to help you find the healthiest way to eat, check out these blog posts it is a great place to start.
If you are interested in weight loss, download this fantastic FREE Mini Weight Loss Guide and other resources.
If you would like to fast track your weight loss, check out my Weight Loss Starter Kit.
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