Submitted by HayGurl on Fri, 01/25/2019 - 18:43
Chocolate Cupcakes

These chocolate cupcakes are packed with protein and healthy fats. You'd never know that the icing has just 5 simple ingredients!

For the Cupcakes:

  • ¾ c black beans, mashed (you can also use refried beans).
  • ½ ripe avocado (about ½ cup)
  • ¼ c + 2 Tbs oil
  • 2 tsp baking powder
  • 3/8 tsp baking soda
  • 1 c gluten free all purpose flour
  • 2/3 c cocoa powder
  • ¼ c coconut flour
  • ¼ c sorghum flour
  • 1  c nondairy milk
  • 2 tsp ground flax
  • 3 Tbs water
  • ½ tsp xantham gum
  • ½ c sugar
  • 1 tbs agave

For the Icing:

  • 1 cup mashed avocado
  • ¾ c cocoa powder
  • ¼ c agave or more to taste
  • 3 TBS water
  • ¼ tsp salt


  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a standard muffin tin with 12 cupcake liners. 
  2. First, whist together the flax and water in a small bowl and set aside. In a small food processor or blender, blend together the beans, avocado, and oil. Add the baking powder, baking soda, salt, and flour and pulse until well mixed. Add the remaining ingredients and pulse a few times to incorporate, then process until smooth. Distribute the batter evenly amongst the 12 cupcake tins; you should fill each one almost to the brim as this batter will not rise much. 
  3. Bake for 20-25 minutes or until you can insert a toothpick into the center of the cupcake and it comes out clean. Allow to fully cool before icing.

For the icing:

  1. Process the avocado, water and agave in a small blender or food processor until smooth. Add the cocoa powder and salt and process until the cocoa is well mixed and the icing looks like pudding. You may wish to add more water and agave syrup to reach your desired consistency and sweetness level.
  2. Spread the icing over the cupcakes and enjoy!