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Secret Ingredient Flourless Chocolate Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes
Author Heidi @ Food Doodles


  • Scant 2 cups black beans drained and rinsed(a 15.5 oz can)
  • 5 eggs
  • 1 tablespoon vanilla
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon instant coffee optional, but enhances the chocolate flavor!
  • 1/3 cup unsweetened cocoa powder
  • Scant 1 cup brown sugar sucanat or coconut sugar or 2/3 C honey
  • 1/3 cup coconut oil or butter


  1. 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.
  2. 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 2/3rds or 3/4s 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.
  3. 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.
  4. Remove from the oven and cool in the pan for 5-10 minutes before placing on a cooling rack and cooling completely before serving.
  5. Store in an airtight container for up to 5 days. These also freeze well.

Recipe Notes

So far I've testing sprinkling ingredients on top of the cupcakes before baking such as chocolate chips, frozen raspberries, coconut flakes and this works well.