Two-Bite Black Bean Fudge Cupcakes

Just my luck.

Our good weather turned into a couple of inches of snow this morning + a bunch overnight last night.


Instead of spending yesterday afternoon working on our backyard, I changed into a big woolly sweater, made chocolaty cupcakes + worked on my knee strengthening physio exercises.

FYI: these cupcakes would be awesome broken up over a bowl of ice cream.

Just sayin’

They also taste a lot like these. Gosh, I ate way too many of those as a kid!

Speaking of the ‘ol knee, it’s doing so much better! I started seeing a chiropractor/ART therapist a couple of weeks ago and he’s really helping with my patella recovery. I’ve been able to follow my plan for over 2 weeks with no setbacks! It’s encouraging to see my body responding positively to treatment and accepting progression.

Out of all the things I’ve come across while training for a marathon, learning how to be patient with my body has been the most stressful, challenging, valuable of them all.

Slow and steady wins the race.

If that means I still haven’t ran a marathon in a years’ time, so be it.

Cool thing is, is that I’ve found that this new found patience applies to many more areas of my life. I’ve learned that it’s okay to be tired, to have setbacks at work, it’s alright if I can’t get that darn muffin recipe to turn out right. Everything comes with time.

It’s quite a comforting thought really.

Two-Bite Black Bean Fudge Cupcakes

Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

Fudge cupcakes made from pureed black beans, coconut oil and topped with a sugar free coconut flour frosting.

Adapted from: Whole Foods Market



  • 1 – 19 oz. can black beans, made fresh or canned – drained and rinsed
  • 1/3 cup coconut sugar
  • 2 large eggs
  • 1/3 cup extra virgin coconut oil, melted + extra for greasing
  • 1/4 cup cocao powder + extra for dusting
  • 2 teaspoon pure vanilla extract
  • 1/4 teaspoon Himalayan rock salt
  • 1/4 teaspoon green stevia leaf powder or 1/8 teaspoon white stevia powder *see note
  • 1/3 cup dark chocolate chips – I used Enjoy Life chips
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup walnuts, chopped


  • 2 tablespoon coconut flour
  • 6 tablespoon water
  • 1 tablespoon extra virgin coconut oil
  • 1 teaspoon pure vanilla extract
  • pinch stevia *see note


  1. Preheat oven to 350F and grease a mini muffin pan with coconut oil, then dust with cacao powder. Flip the pan over and tap out excess cocao powder, set upright and set aside.
  2. Place the black beans, coconut sugar, eggs, coconut oil, cocao, vanilla and salt in the bowl of a food processor and blend until smooth, pulsing and scraping down the sides of the bowl to ensure all the beans are completely pureed.
  3. Remove the blade and gently stir in the coconut, chocolate chips, and walnuts.
  4. Drop mixture into the prepared muffin pan and bake for 15-18 [mine took 15 minutes] minutes, or until a toothpick inserted comes out clean.
  5. Meanwhile, combine frosting ingredients in a small bowl and mix until smooth. Set aside.
  6. Allow to cool for 2-3 minutes before removing from pan and placing on a cooling rack for another 10 minutes.
  7. Place frosting in a sandwich bag and cut 1 of the bottom tips off, gently push the frosting to the tip and frost the cupcakes!

Makes 24 two-bite cupcakes.

note: if you don’t like stevia, replace in cupcakes with 1 tablespoon cane sugar or other types of sugar. For the frosting, replace with 1 tablespoon honey or agave and decrease water.

Have you learned to accept that some things in life just take time?

Have you ever had a baked good made from beans?

It threw me off too, but it’s delicious! And if there’s someone in the house that doesn’t like beans *cough* Kevin *cough* [so happy he's generally too busy to read my blog!], this is a perfect recipe to sliiiiide them in there without anyone noticing!

What are your weekend plans?

I’ve missed the royal wedding [who can get up that early!?] so I’ll be watching that tonight.

Then I’m going to be taking my new running belt for a spin on Saturday.

We have dinner plans with some friends on Sunday – still not sure what I should make…

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Comments | Leave Your Comment

  1. I love that theyre two bites, I have tried desserts with beans before and was not a fan but these look delish I might have to try!

  2. “Have you ever had a baked good made from beans?”–

    No and I am scared to b/c I fear “wasting” perfectly good sugar, butter, cocoa powder, etc if they taste healthy *at all*. I do love healthy food but i also love decadent desserts and am ok if the two never cross paths :) But seriously, you have me inspired to try beans in dessert! For years, have been seeing beans in brownies and have never hopped on the train…

    love the frosting recipe!

    • I totally feel you on the black bean + chocolate combination. I was SO hesitant to make these but was pleasantly surprised at how loverly they really were!

  3. I’ve made black bean brownies before, loved ‘em! These look amazing, can’t wait to try them.

    Couple of questions: I’ve never used either coconut flour or coconut sugar, and not sure if I’ll be able to find them in my stores here (I’m very familiar with the products in my grocery and health food stores!)…can you suggest some healthy substitutions? I could probably sub agave for the coconut sugar, but having never worked with coconut flour, I don’t know what its purpose is in the icing, so I don’t know whether to just sub another flour or ???

    Thanks in advance, love your recipes! :)

    • You may be able to find the coconut sugar under the name “palm sugar”. If not though, you can replace with sucanat, demerara or just plain brown sugar. The ratio may change slightly, I would suggest adding a bit more than what it calls for in my recipe. As for the frosting, the coconut flour is the main ingredient, the bulking agent. Coconut flour is VERY dry so that’s why I added so much water. I made a frosting for my quinoa cake a couple of months ago that would be awesome on these:

      Good luck!

  4. I have never baked with beans before – it seems like an interesting concept. I am a little iffy on trying it – but I suppose it wouldn’t hurt to give it a shot!

    This weekend – hmm a lot of relaxation. I am running my first race – a 10K on Sunday. A little Yoga this evening – and lots of time outside because it is supposed to be beautiful!

    • I was iffy too, but they turned out pretty good! Good luck on your first 10k on Sunday. I’m doing my first next Sunday! Are you nervous? Eak! I am a bit… I hope the weather man’s wrong and it will be nice here too… but I won’t hold my breath. Good luck this weekend, Cait!

  5. Uhhh. I was up. 2:30am I crawled out of bed, grabbed a carton of OJ and headed into town with a friend to hog another friend’s cable TV. It was lovely :) Would have been better with an awesome black bean fudge cupcake, no doubt. Good news is, its a public holiday here cause Cayman belongs to England so I can lay around in my jammies for the rest of the day! Thanks for sharing!

    • omg, another reason for me to move in next door – more holidays!! Sounds like you had a great morning!

  6. I have had black beans in brownies before, and I remember how fudgy they were! I bet these are so delicious!
    I want to just try and train for a half marathon..feels like it is taking forever :)
    I missed the royal wedding..and now I wish I didn’t haha. I was just toooo tired to wake up!

    • It takes forever for some, but that’s okay. I’m having a good time!
      I’m amazed at how many people got up to watch it. I’m with you, I needed my sleep!

    • haha NICE! Good call on dropping the bomb after they’ve eaten it. I don’t dare do that to Kevin. He will remain thinking they were made with almond flour :P

  7. I did make black bean brownies once but they were a really different recipe and I didn’t like them. Although my son did like them, haha. I froze them and he ended up eating the rest. I might try these, the ingredients are so different I might risk it :D Plus, my taste buds have changed since I tried those. Amazing what healthy food can do. No real plans for the weekend, but I really hope it’s sunny. I want to be outside! :D

    • Thank goodness your son liked them. I always hate wasting food in our house when none of us like the outcome. Let me know how you like them if you give it a try!

  8. For some reason I have been craving those 2 bite brownies sooo much since I have been recovering from surgery. So far I have resisted them, I am totally going to make these next week. It’s like you read my mind! Again! ;)

    • Those brownies were sooo good, right? I hope you’re healing up well :)

    • Ya you really can’t taste it at all. It’s amazing. I was really skeptical too. Took me years to try it.

  9. these look great – I love black bean brownies!

    its funny, when I was first getting back into running, at first I was the OPPOSITE – it was frustrating to me that I had such a fear of re-injury, and I felt that frustration in other areas… I quickly realized it and changed my perspective, feeling calmer. then THAT translated into calm in other areas… I STILL sometimes get frustrated when I have an ankle pain flare up, but the recovery (ha!) is quicker… you have such a great attitude, and that is what I try to think most of the time during this long process… if I can only run a little, I will have to be fine with that :)

    • Yes, fear of injury is so scary and frustrating. Did you find that some of the time you were thinking your injury into existence? That happens to me a lot. As soon as I think “My knee is going to hurt soon” there it goes! It’s amazing how much power our mind has over our body! I’m glad you’ve accepted what your body can and can’t do. It’s a challenging lesson!

  10. Oh my goodness, those are too cute! I love them. I think I’m going to have to make them. I made brownies with black beans once and they tasted awesome and fudgy, but it was a little weird because there were CHUNKS of beans in them, which kinda ruined it for me! Apparently I didn’t process the beans well enough. Now I know for next time!

  11. Leanne, these look amazing! I love how cute they are! Simple, too. And I’m a little intrigued by the frosting… I have never thought of using a dry ingredient, such as coconut flour, to make the base of the frosting… interesting. :)

    Love these little cupcakes of beany-fibery goodness. Black beans are a wonderful sub for a lot of things. Just not a gas-reliever… ya know?… um, or maybe it is….

    • haha you crack me up. Gas reliever… no, definitely not. Although beans aren’t bad with me [thank goodness]. The frosting surprised me too.

  12. Great recipe. We make a lot of sweets and desserts with all kinds of beans in Asia. My family would surely love this.

  13. I’ve been scared to try black beans in sweet recipes but these look so good! I may just have to face my fear and make them :)

  14. Hi Leanne!

    I am a Don (or Residence Advisor) over in Toronto and I am SO excited to try these (and your coconut strawberry tarts) out for my residents! It is so much fun surprising them with delicious baked goods, and then asking them what they think the ingredients were. More often then not some of them will admit that had they known there was tofu-quinoa-avocado-etc, they wouldn’t have even tried it! I will be testing out both recipes with my family next week (and they can be even more picky then my residents) so I will definitely let you know how they turned out!

  15. P.S. These are AMAZING. They totally taste like Two Bite brownies! I was shocked. And have had far too many over the weekend, especially since I mostly made them for Chris. I wrote a bit about them in my blog!

    • I didn’t know you had a BLOG! Going there now. Glad you liked them :)

  16. I’ve yet to make these but I really want to. The only problem is that i don’t have 19oz. cans of beans, only 15oz. What are the measurements in cups when drained?

    • Hi Linda – I just noticed your comment now! 19oz canned beans = about 2 cups of beans when drained. Good luck!

  17. How did you become a holistic nutritionist? I am sort of an amateur holistic nutritionist for my grandma. Through my own research over the past year, I have managed to find about many foods and supplements to help cure her cancer. We still have a ways to go, but the things we are doing have dropped her tumor number dramatically. I have been curious about learning more, and where I would ever be able to make a paying career out of it someday. Just curious about how you got to where you are today. Thanks.

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