Fresh-Milled Black Bean Chocolate Cupcakes
These gluten-free, dairy-free chocolate cupcakes are made with fresh-milled black bean flour for a moist, fudgy, brownie-like texture. A simple whole-food recipe that’s easy to prepare and perfect for parties.
Servings: 12 Cupcakes
Equipment
- 1 Grain Mill Get $20 Off with code VINTAGEVIRTUES at: https://nutrimill.com/VINTAGEVIRTUES
Ingredients
Dry Ingredients
- ⅔ cup black bean flour, freshly-milled (about 80 g)
- ½ cup cocoa powder (about 42 g)
- ½ tsp baking powder (2 g)
- ¼ tsp salt (1.5 g)
- 1 cup raw sugar (200 g)
Wet Ingredients
- 2 eggs (~100 g without shells)
- 1 tsp pure vanilla extract (4 g)
- ¾ cup unsweetened applesauce (185 g)
- 5 Tbsp avocado oil (or neutral light olive, melted coconut oil) (68 g)
- ½ cup dairy-free chocolate chips (85 g)
Instructions
- Mill 2/3 cups of black beans into flour
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- In a small bowl, whisk together the dry ingredients.
- In a large bowl, whisk oil and sugar until glossy. Add eggs and vanilla and mix well.
- Stir in the applesauce until fully combined.
- Add dry ingredients to wet ingredients and mix until just combined.
- Fold in allergen-free chocolate chips.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake for 25-28 minutes, until the tops are set and a toothpick comes out with moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.