Chocolate Cupcakes with Peanut Butter Frosting

Hear me out… these cupcakes have black beans, but you would never know it. They are SOOOO delicious and I made them for halloween so I wouldn’t eat candy. I adapted the recipe from I also made a very easy and low sugar peanut butter frosting to top. I can’t tell you how delicious these were!

I had a little trouble fully blending the beans with just a hand mixer, so if you have a KitchenAid mixer or a food processor to better blend, you might want to try that. I ended up using my hand mixer and doing the best I could. They were not fully blended and the cupcakes still turned out fantastic.



  • 1 can black beans (15 oz plain)
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 cup + 3 tablespoons coconut oil
  • 1/2 cup honey
  • 1/4 cup + 2 tablespoons raw cacao powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda


  • Preheat over to 325 degrees.
  • Place cupcake liners in a cupcake pan (12 total).
  • Drain and rinse beans. Use a mixer or food processor to blend beans until smooth.
  • Add in the eggs, vanilla, and salt and mix well. When smooth, add in coconut oil and honey and mix well.
  • Add cacao, baking soda, baking powder and beat on high until you achieve a smooth consistency (a minute or two).
  • Fill cupcakes almost to the top leaving about a quarter of an inch to rise (they don’t rise too much).
  • Bake for 20 to 25 minutes. You know they are done when a toothpick comes out clean.
  • Let cool fully before adding frosting.



  • 1/2 cup peanut butter (natural smooth)
  • 3 tablespoons butter (at room temp)
  • 2 tablespoons maple syrup
  • tiny pinch of salt


  • Blend all ingredients until smooth. Frost cupcakes (after they are fully cooled) and enjoy!

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