Recipe of the Week - "You'll Never Go Back to Anything Else" Black Bean Cupcakes

Chocolate Peanut Butter Cupcakes {Gluten-free}

Black Bean Cupcakes

Our family went "grain-free" about a year ago, and I stumbled upon this amazing recipe when preparing for my daughter's 2nd Birthday! It is incredible, and  you will truly NEVER go back to dry boring cupcakes. Our leadership team at The Motherhood Collective© requests them for every gathering.

The original recipe is by Caroline Edwards of Chocolate & Carrots . You MUST visit her site for other delicious recipes! (The actual recipe can be found here: {Secret Ingredient} Chocolate Peanut Butter Cake)


  • 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 5 tablespoons unsalted butter, or coconut oil
  • 3/4 cup cane sugar
  • 5 tablespoons special dark cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Preheat oven to 350° Line a 12 cup muffin pan and SPRAY with cooking spray. (Spraying truly helps!)

Blend the beans, 2 eggs, vanilla and sugar in the blender on high until completely blended. In a large bowl, beat the butter/coconut oil until fluffy, then add the remaining two eggs, beating well after each. Add in the bean mixture. Sift in the cocoa powder, baking powder and backing soda. Beat for 1-2 minutes, or until well combined.

Pour batter into your prepared muffin pan, filling each about 2/3 full. Bake for 20-25 minutes, or until your cupcakes look like Caroline's beautiful photo below. I chill in freezer until firm and cool before icing.


Peanut Butter Frosting

Recipe can be found here: Something Shiny

This frosting is seriously my "go-to" frosting for everything currently.... thank you Caroline. Thank you.


  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 – 2/3 cup whipping cream (heavy cream)
  • 12 miniature Reese’s Peanut Butter Cups

Beat the peanut butter, butter and powdered sugar until combined. Add in the whipping cream and beat until light and fluffy, being careful not to under-beat or over-beat. Put in a ziplock bag, cut a hole, and decorate the cupcakes OR use a piping bag with your favorite decorating tip and decorate the cupcakes OR use a knife and spread to decorate the cupcakes. Finish with a mini Reese’s Peanut Butter Cup.