No one will ever guess these secret ingredient chocolate cupcakes are so good for you! They’re easily adaptable to fit most dietary needs. They’re naturally gluten and grain free but can also be made dairy free if needed!
I wish I could give each and every one of you one of these incredible cupcakes. I’d bake enough for all of you, because seriously, these are amazing! My mom was skeptical but now she’s hooked too. It was actually my husbands cousin who introduced me to the idea and after some googling and experimentation I came upon the absolute best flourless chocolate cupcake recipe ever. Not even exaggerating a little. They really are perfect, light and fluffy with a super fine crumb. I was thinking about calling them muffins, but to me a muffin is more dense, more like snack than dessert, and trust me, these taste like a decadent dessert 🙂 They are most definitely a cupcake.
So the secret is out. I’m sure you already scrolled down to see what the secret ingredient is so if you’re now back here reading, thank you! The secret ingredient is black beans. Now before you close the window and never come back, wait!! I’ve tried black bean brownies. And I hated them. I’m sorry to everyone who loves them I just cannot love them. I can’t even like them, they have a weird texture to me and a teeny tiny flavor that I just can’t get over. That being said, if you have a black bean brownie that is actually amazing post the link below, I’d be willing to check it out. But to be completely honest, these chocolate cupcakes make my life complete. Please, please, please give them a try! You will not be disappointed!
I took a quick picture of the tops of the cupcakes. They do get a nice round domed top and it does crack a little when they’re done. They’re easily tested with a toothpick like regular baked goods. Just be even more careful than usual not to over bake these as they do get drier when over baked(and seem to get denser when over baked as well).
As you can see I did not frost these. They really are perfect just they way they are but you absolutely could if you want. They’re so good with fresh berries, raspberries were obviously delicious but strawberries are a great pick too. A tiny dusting of powdered sugar makes them look so pretty, but even that is not necessary.
As you’ll notice in the recipe I’ve made quite a few batches of this recipe to make sure all different ingredients work. You can easily make these dairy free by using oil(my favorite being coconut oil). You can also substitute the sugar for honey if you so desire. Any kind of granulated sugar is fine, I just prefer brown sugar over white sugar because it adds a little bit of flavor. If you prefer sucanat or coconut sugar they will be slightly less sweet, but if you’re using those sweeteners regularly already they’ll be just fine. Someone who is used to regular sugar though will notice the difference so keep in mind.
I have also experimented with adding things to the batter. The batter is very runny so I’ve only sprinkled the batter with some frozen berries before baking, which worked well. I also sprinkled things like chocolate chips and flaked coconut which were all delicious. In a typical cupcake recipe you would toss whatever ingredient you’re adding with flour so it wouldn’t sink to the bottom which I think would happen with these. Obviously I’m not going to toss ingredients for a flourless cupcake in flour so I’ll keep working on that. I will continue making these(obviously!) and will update this recipe with any new information as I find it 🙂
I really do hope you’ll give these a try, they are so good! Please let me know in the comments if you’ve tried them and what you think. Enjoy!
- Scant 2 C black beans, drained and rinsed(a 15.5 oz can)
- 5 eggs
- 1 tbsp vanilla
- ½ tsp sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp instant coffee(optional, but enhances the chocolate flavor!)
- ⅓ C unsweetened cocoa powder
- Scant 1 C brown sugar, sucanat or coconut sugar or ⅔ C honey
- ⅓ C coconut oil or butter
- Preheat oven to 325℉ Prepare a muffin tin by spraying with oil or a non-stick spray or lightly greasing with butter or by lining with paper liners.
- In a blender or food processor combine all the ingredients and blend until very smooth. Blend for at least 2-3 minutes after all the ingredients have been incorporated. Do not under blend as the cupcakes will turn out gritty. Once completely blended pour evenly among 12 muffin cups till about ⅔rds or ¾s full. If a small amount is left over bake in a small ramekin or dish that has been prepared in the same way the muffin tin was.
- Place in the oven and bake for 18-20 minutes until the tops are rounded and have just cracked. Check with a toothpick for doneness, it should come out clean.
- Remove from the oven and cool in the pan for 5-10 minutes before placing on a cooling rack and cooling completely before serving.
- Store in an airtight container for up to 5 days. These also freeze well.