Not Your Usual Chocolate Cupcakes!


(from 5 reviews)
57

Vegan Chocolate Cupcakes

Yes, unlike the usual chocolate cupcakes these cupcakes are rich in fiber and protein. 18gms protein and 21gms fiber in total! Wondering how? One and half cups of pureed black beans is mixed with the batter and the beauty is, you wouldn't taste the black beans or anything different! You can make these cupcakes even more healthy by using whole wheat pastry flour instead of all purpose flour. I adapted this black bean chocolate cupcakes recipe from the book Vegetarian Times Fast and Easy. I made a couple of changes to make it vegan.

Like the other healthy cupcake which I baked earlier, these vegan chocolate cupcakes taste very good the day after baking. I baked these yesterday and I when I tasted soon after it cooled I felt that something was missing, maybe sweetness. But today the flavors were complete, it had the perfect amount of sweetness and tasted like any other ordinary cupcake.

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Vegan Chocolate Cupcakes Recipe

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Prep TimeCook TimeMakes
15 Mins14 Mins + 5 Mins Cooling12 Regular Size Cupcakes & 12 Mini Cupcakes OR 16 Regular Size Cupcakes
AuthorCategoryMethod
CupcakesBaking
Not Your Usual Chocolate Cupcakes!
5.0 from 5 reviews
Chocolate cupcakes need not be a forbidden snack anymore! It can be healthy and tasty as well. Check out this cupcake recipe which uses a good quantity of pureed black beans.
Ingredients:
  • 1 And 1/4 Cups Sugar
  • 1/2 Cup Prune Puree (Substitute For 2 Eggs)
  • 2 Tablespoons Water
  • 1/3 Cup Canola Oil
  • One 15.5Oz Can Or 1.5 Cups Cooked, Drained, Rinsed And Pureed Black Beans
  • 2 Teaspoons Vanilla Extract
  • 1 Cup All Purpose Flour
  • 1/2 Cup Cocoa Powder
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
Procedure:
  1. Preheat oven to 375F for 15 minutes. Grease or line with paper liners 1 regular size muffin tin and 1 mini muffin tin.
  2. Drain the black beans from the can, rinse it well under running water and puree it in a food processor/blender using approximately 1/4 cup of water. The puree should be very smooth without any lumps.
  3. To this also add the sugar, prune puree, 2 tablespoons of water, canola oil and vanilla extract. Process/blend it again for another 2-3 minutes. Transfer it to a large bowl.
  4. In a small bowl whisk together flour, cocoa powder, baking powder and baking soda.
  5. Add the flour mixture to the wet ingredients in 3 parts. That is, first add 1/3rd of the flour mixture to the bean and prune puree, mix it well. Then add another 1/3rd and then the last 1/3rd of the flour mixture. Having some lumps is fine. I found that using a wire whisk to mix the batter worked well than using a spatula. The batter was in the consistency of pancake batter. Initially I felt that the quantity of the wet ingredients was way too much, but once I started mixing it to the flour I was relieved to find out that the proportions were getting right.
  6. Fill the muffin wells 2/3rds full, around 3 tablespoons of the batter. For the mini muffin tin, just use 1 tablespoon. I placed both the muffin tins in the same rack. The mini muffins were done by 9 minutes and the regular size muffins around 14 minutes. Oven temperatures may vary so check for doneness by inserting a toothpick in the center and it should come out clean.
  7. Cool in pan for 5 minutes. Slide a knife around the edges of the cupcake and invert the tin slowly. The cupcakes will fall down, cool them on a rack. Frosting is optional.
My Notes:
  1. For the prune puree I used 2 jars (2.5oz each) of Beech Nut's baby food. Applesauce can also be instead of prune puree. Use unsweetened organic applesauce, like Nature's Promise.
  2. Melted butter or any vegan butter substitute can be used in place of the canola oil. The original recipe called for soy margarine.
  3. I didn't have cupcake liners at home, so I used vegetable shortening to grease the pans instead of coating it with non-stick cooking spray. I have noticed in the past that while using the latter, pans get grease stains which are very difficult to clean.
  4. I recently have found out that using 1/4 teaspoon of baking soda for each egg replaced gives the light and airy texture to the baked product. In this recipe I used 1/2 cup of prune puree to substitute 2 eggs, so I used 1/2 teaspoon baking soda in total. The result was vegan chocolate cupcakes with the spongy texture of the usual cupcakes.
  5. We can also control the sodium in the recipe by using low-sodium or no salt added canned beans. Or better soak dried beans and cook it ourselves without salt and add a pinch of salt to the flour mix, because salt enhances the flavor of any sweet dish.
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Vegan Chocolate Cupcake

This vegan chocolate cupcakes goes to:
1. Egg Replacement Event - Pureed Fruit hosted by me.
2. Baking for Beginners hosted by Vandana.
3. Santa's Holiday Challenge hosted by JZ.


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57 COMMENTS

  1. I have enjoyed this recipe so much – it is my go-to recipe for when I bring treats to my son’s school. (He had an egg allergy, which he is outgrowing, but other kids are allergic or vegan). None of the parents can believe this is a vegan recipe with black beans b/c it tastes so much like a traditional cake!

  2. LOVE these cupcakes! I am allergic to eggs and have the biggest sweet tooth! I stumbled upon this recipe last year and now I make them for almost every event that I need to bring a dessert! I’ve also made them for all the birthdays around here – the kids love them and they are so much healthier! Recently I added white chocolate chips and often I just add mini chocolate chips by themselves. So thankful for this website as a resource for my allergies!

  3. WOW WOW WOW! I expected these to be brick-like, but I was wrong! I made sure to puree the beans very well, and I ended up with a cupcake that was phenominal!
    I’m a mom of 3 boys, ages 5, 2, and 9 months, and a sneaking a little health food into a cupcake is fair game in my book!
    My 2-year old son is highly allergic to eggs, so I’m always looking for great eggless baked goods recipes, plus I’m a personal chef, and many of my clients are looking to increase their intake of healthy foods – like prunes and beans, but in a delicious way.
    I love your blog, and thanks for another fabulous recipe! 🙂

  4. I’m thinking I did something wrong–very wrong. Mine came out yucky! I could literally taste the black bean’s grainy-ish taste. Any ideas on what I could have done wrong? I really cooked those benas good….

    • Pate, I’m sorry that you didn’t get desirable result with the recipe. I think the grainy taste maybe because the black bean mixture was not blended enough and . I can’t think of anything else.

  5. I love this recipe. These have to be the best vegan chocolate cupcakes I’ve tasted so far. I’ve made them gluten-free, which works a treat. Thanks 🙂

    You’re welcome Sarah.

  6. […] The original recipe, namely “Not Your Usual Chocolate Cupcakes!” can be found here at Madhuram’s Eggless Cooking.  I made a few changes- I used pureed dates instead of the […]

  7. My son’s first birthday is coming up and I need an eggless cupcake recipe…I’m thinking of using this one. The one thing is that in addition to an egg allergy he has a mild wheat allergy. I was thinking of using oat flour, will that work? I’ve never made him any kind of baked good before, so I haven’t yet started experimenting with wheat flour substitutions. Any thoughts?
    Thanks!

    Hi Ana, I’m not sure if oat flour alone will work because it does not have gluten, so the cupcakes will not rise. I think addition of xanthan gum is required. I’m not familiar with gluten free baking. Check the following website which have gluten free recipes and try my egg substitution ideas in those recipes.
    http://glutenfreegoddess.blogspot.com/

  8. I just made the “not your usual cupcakes” and they were fantastic. With a toddler with an egg allergy I am always looking for egg free recipes but I loved the protein in these AND I am not a fan of sugar(my poor kids:)), so I halved the sugar, using just 3/4 cup and they were plenty sweet- and even healthier! I also used applesauce for the prune puree, which is my usual egg substitute as we always have plenty of it on hand.
    Thanks for the recipe.

    You’re welcome Tamara. I also try to reduce the quantity of sugar, so it’s nice to know that these cupcakes taste good even with less sugar.

  9. Madhu
    YOu can use Chia seeds for eggs, they work very well and very nutrious too. For 1 egg, use 1 tables spoon Chia seeds and 3 tablespoons water. Soak them for 10-15 mins and they will gel. Use this as a egg replacer and they come out really well.

    That’s new to me Sadhana. I’ll check it out. Thanks.

  10. hi.
    i saw your ingredients for the cupcakes.
    i have a small and easy question?
    *what can we use instead of prune puree(can we use the prune puree avaliable in babyfood section)
    *second question is wht to substitue black beans with.
    pls if u have any idea of doing the cake without using pls tell me. i want a substitute for beans.

    Hi Sheetal, yes you can use the prune puree available in baby food section. I used that one too. Reg. substitute for beans, maybe you can try using 1 and 1/2 cups of unsweetened applesauce.

  11. Madhu, i was in india for a month and didn’t get to check your blog. Just came back few days back and want to say that i love all the recipes that you have posted in december, especially the sneaky ones 🙂 My toddler is going thro’ a very picky phase now and am sure some of them will help me stay sane 🙂 You rock girl!

    Thank you very much Vidya. I guess all toddlers are alike at least in this aspect! Have a wonderful New Year!

  12. Madhuram, what lovely cupcakes. I’ve heard of brownie and cake recipes before that use prune puree but have never tried it before myself. Now I’m quite inspired!

    You don’t taste the prune at all. In the past I had found out that silken tofu and cocoa produced fabulous results. Now I add prune puree also to that list.

  13. Black bean in a muffin. Sound so cool. Healthy muffins, with full body…. Nice try….YUM!

    Happy new year!!!!….

    Happy New Year to you too Sukanya.

  14. Madhu,

    With Prunes and beans I thought they would make fireworks for the new year 😉 They are awesome , thanks for the treats. My son had them for dinner ,breakfast and lunch .

    You’re welcome SS. I’m glad he liked it.

  15. Hello Madhuram,

    Excellent site and excellent recipes. Which cocoa do you use in your chocolate base recipes?

    Thanks,
    Aashi

    Thank you Aashi. There are 2 types of cocoa powder Dutch Processed (eg. Droste brand) and Naturally Unsweetened (eg Hersheys). Sometimes the recipe specifies which type to use. If not mentioned in the recipe, I generally use what I have in hand. For this recipe I used Hersheys cocoa powder. Also Dutch processed cocoa powder is costly than Hersheys.

  16. There’s beans in those cupcakes???!!! Wow! What will you think of next, Madhu?

    Wish you and your family a very happy and healthy new year! 🙂

  17. Madhu,
    What will you think of next??

    Well, one look at your blog and I am confident that you and your family will definitely have a healthy and creative New Year 😆

    Anjali, I found this recipe in the book which I’ve mentioned, so I cannot take the credit. Happy New Year to you too.

  18. Hi there,
    These cupcakes are so cute! 😀 Beans in cupcakes..I never would have guessed, but I’m impressed.
    Happy new year!
    – Chan

  19. Hey Madhuram, firstly..wow..bean sneaked in muffin:!: Prune puree an egg substitute? WOW! Just amazing Madhu..looks like our usual cupcake too! Your son had it, means its a ‘must try’ one now! 😀 Do u by any chance know abt the Japanese Dorayaki, ie. Dora cakes? They use a azuki paste (sweet bean paste filling)..link here, may be of help to you (http://japanesefood.about.com/od/japanesecake/r/dorayaki.htm) I have yet to try that out, the beans are not available here. HAPPY NEW YEAR TO U N URS!!

  20. Cakes look perfect.. Never in my life, I would have thought of using black beans in a cake. Thanks for trying it out and posting it here.

    Wishing you and your family a fabulous New Year.

  21. Looks wonderful! Have to try it. The only reason I might not make this all the time, is because my son loved black beans themselves…!

    Gosh, I’d love to be a dinner guest at your home some day, Madhu! –Deepa

    Sure Deepa, I’d love to have you as a dinner guest.

  22. Holy cow, or maybe I should say holy beans. 😯 Never in million years I would have thought that you can sneak in back beans in a cup cake and make it taste delicious.

    Happy New Year to you and your family Madhuram.

    Like others who have commented I’ve seen black bean brownies, so I wanted to try this cupcake recipe too. Not only me, my son liked it too. Happy New Year to you too RC.

  23. black beans in cakes?!?!!!?!?!? ❗ sounds interestng!!! your cupcakes look just perfect 🙂

    It tastes good too Ramya.

  24. Madhuram,I too had bookmarked black bean brownies from 101 cookbooks.This looks scrumptious and perfect and too good .Nobody will be able to guess that black beans is one of the contents.The texture is too perfect.Love it.Hope your son enjoyed it.

    I too saw that recipe Usha. My son ate it happily. Thank you for reminding me about that, I forgot to mention it in the post. Will update it.

  25. Hey! I too am making these during the weekend – saw a few black bean brownie recipes last week! I was really surprised that beans could be used in cakes – glad to see you vouch it too! Your cupcakes speak for the texture – great! HAPPY NEW YEAR 😀

    Go ahead and try it SM. It was approved by my son too.

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