Chocolate Cupcakes
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Eating clean doesn't mean you can't indulge every once in awhile! Moderation is key. I love chocolate. Thankfully my chocolate Shakeology has curbed my cravings. But, I continue to be on the look out for chocolatey desserts with natural ingredients. When I allow myself a sweet treats I want it to be worth my while! I have to say, these flour-less chocolate cupcakes are heavenly! They have been referred to as a "clean" version of the Hostess Cupcake. Are you able to taste the black beans? NO! Totally fooled my sons! The original recipe refers to these as muffins ~ I upgraded them to cupcakes. They are THAT good.
Chocolate Cupcakes
Print Recipe
Eating clean doesn't mean you can't indulge every once in awhile! Moderation is key. I love chocolate. Thankfully my chocolate Shakeology has curbed my cravings. But, I continue to be on the look out for chocolatey desserts with natural ingredients. When I allow myself a sweet treats I want it to be worth my while! I have to say, these flour-less chocolate cupcakes are heavenly! They have been referred to as a "clean" version of the Hostess Cupcake. Are you able to taste the black beans? NO! Totally fooled my sons! The original recipe refers to these as muffins ~ I upgraded them to cupcakes. They are THAT good.
Ingredients
  • 1 15 oz can black beans, drained, rinished
  • 3 large eggs
  • 1/2 cup pure maple syrup
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 3 tbsp coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1/3 cup dark chocolate chips
Instructions
  1. Preheat oven to 350° F.
  2. Prepare baking tray by lining with muffin papers or coating with nonstick cooking spray.
  3. Put beans, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor (we use our Ninja!) and blend until smooth.
  4. Pour batter into the 12 prepared muffin cups.
  5. Top each muffin with about four chocolate chips; push into batter. OR, follow the Schall boys technique and throw each chocolate chip into the batter as hard as you can so they sink! Takes more time, but definitely more fun!
  6. Bake for 12 - 15 minutes, or until toothpick inserted in center comes out clean.
  7. Cool and enjoy! I like to top mine with a sliced strawberry! *If you don't have black beans you can use Garbanzo beans/Chick Peas as a replacement.
Recipe Notes

chocolate cupcakes, gluten free, all natural

Busy Mom Tip: In my book these are coined as the EASIEST cupcakes on the planet to make.Throw everything into the Ninja all at once and blend! No mess. No fuss. Quick and Easy. Kid approved.

Recipe adapted from: The Beachbody Blog

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