Black Bean Cupcake Recipe
An easy black bean blender recipe for muffins or cupcakes, 100% allergy-friendly, egg-free, and dairy-free with a delicious brownie texture.
Ingredients
- 1 can Black Beans (14oz rinsed, drained equivalent 1 1/4 cup)
- 1/2 cup Maple Syrup
- 1/4 cup Natural Peanut Butter (or sunflower seed butter or almond butter)
- 3/4 cup Plant-Based Milk (I used soy milk calcium fortified)
- 1/2 cup Rolled Oats (or instant oats)
- 2 tablespoons Melted Coconut Oil
- 1 teaspoon Vanilla Extract
- 1/2 cup Unsweetened Cocoa Powder (scooped, level up)
- 2 teaspoons Baking Powder
- 1/4 cup Vegan Butter (Unsalted)
- 1/4 cup Natural Peanut Butter
- 1/4 cup Unsweetened Cocoa Powder
- 1 cup Powdered Sugar
- 2-3 tablespoons Milk of Choice
Directions
- 1
Preheat the oven to 350°F (180°C). Line two 12-hole mini muffin baking trays with cupcake paper liner. Set aside.
- 2
In a high-speed blender, add all the ingredients: black beans, maple syrup, peanut butter, plant-based milk of choice, vanilla extract, rolled oats, melted coconut oil, unsweetened cocoa powder, and baking powder.
- 3
Blend on high speed until smooth and consistent. If your blender has a tamper attachment, use it to help the food blend evenly together. Otherwise, stop the blender every 30 seconds, scrape down the sides of the bowl and repeat until the batter is smooth.
- 4
Fill the prepared muffin trays up to the top.
- 5
Bake in the center rack of the oven for 15-18 minutes or until a pick inserted in the center of the black bean muffins comes out clean.
- 6
Cool 10 minutes in the pan, then transfer to a cooling rack.
- 7
To decorate, add a few chocolate chips to the lukewarm muffins. They will melt and set at room temperature. You can also make a quick chocolate peanut butter frosting and pipe it on top of each muffin.
- 8
In a large bowl, beat butter and peanut butter until light and fluffy. Beat in vanilla and stir in confectioner sugar, cocoa, and milk until it achieves an easily spreadable texture.