Black Bean Chocolate Cupcakes with Chocolate Chips

I have baked with beans before (see chickpea peanut butter chocolate chip cookie dough bites) but I never really thought about it in cupcake form before. A friend handed me this recipe a few weeks back and said with a weird smile on her face, that someone had given it to her but that she wasn’t going to make it and if I didn’t want it, to chuck it out.


Reading the ingredient list and having everything but the coconut oil, I figured I would give it a shot. If it doesn’t work out, then it’s just a can of beans after all 🙂 Luckily another friend had a huge tub of coconut oil from Costco and I was able to swipe some from her.


The original recipe is made with all organic ingredients which is definitely another tasty option 🙂




Spreading the chocolate chips on top of the cupcakes reminded me of spreading the chocolate chips on my pancakes as a kid at Golden Griddle! Mmmm.

imageThe original recipe says to do this once, but I wanted to ensure it was covered completely. I sprinkled a little more on and baked it for 5 more minutes before spreading again.




Right out of the oven, they are soft and the chocolate chips are perfectly gooey. BUT over night in the fridge made a chocolate shell on the top. Crunchy chocolate with a soft chocolate cupcake. Perfect for breakfast, I mean afternoon snack 😉

You could try to switch out the chocolate chips for carob chips if you’d like too!



This are them right out of the fridge. There is a little bit of condensation due to the hardness of the now chocolate shell, but I promise it does not change the delicious taste inside. You do not really taste the black bean, but rather a combination between the chocolate and coconut.


Black Bean Chocolate Cupcakes with Chocolate Chips

Prep time: 10 minutes     Cook time: 35 minutes     Cool time: 5 minutes or overnight


2 cups black beans (1 can rinsed and without liquid)
3 eggs
1/3 cup cocoa pow­der
1/3 cup coconut oil
1/2 cup honey
1/2 tsp bak­ing soda
1/2 tsp salt
1/2 cup dark or semi-sweet choco­late chips plus more for topping


Pre­heat oven to 350 degrees F and place paper cup lin­ers into muf­fin tin.

Place all of the ingredients in the blender or food possessor until combined and smooth.

Stir in choco­late chips and spoon mix­ture into muffin tin.

Bake for 30 min­utes or until tooth­pick comes out clean.

Remove from the oven and sprinkle chocolate chips on top, when they start to melt, spread with the back of a spoon to cover the top of the cupcake. Sprinkle with a few more. Leave them whole.

Return cup­cakes to oven and bake another 5 minutes.

When they are ready, take them out of the oven and spread the remaining chocolate chips with the back of a spoon.

Let cool for 10 minutes and dig in! Or place in the fridge in an air tight container for up to a week.

{Original recipe found on Hampton Wellness Centre}

2 thoughts on “Black Bean Chocolate Cupcakes with Chocolate Chips

  1. I got the honour of trying these and have to say that I loved them (I stole one the next day too). The texture is very smooth and it almost melts in your mouth as you eat them. Yummy!!

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