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Chocolate Peanut Butter Cupcakes {Gluten-free}

Moist and absolutely delicious gluten-free chocolate peanut butter cupcakes made with black beans. The chocolate and peanut butter totally rule these cupcakes, and you cannot taste any hint of black beans.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Black Bean Cupcakes
  • 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
  • 12 Reese's Peanut Butter Cups miniatures unwrapped
Peanut Butter Frosting
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter softened
  • 2 cups powdered sugar
  • 1/2 – 2/3 cup whipping cream heavy cream
  • 12 Reese's Peanut Butter Cups miniatures unwrapped and whole or crushed

Method
 

Cupcakes
  1. Preheat oven to 350°. Line a 12 cup muffin pan and spray with cooking spray.
  2. Blend the beans, eggs, vanilla, butter/coconut oil and sugar in the food processor (or blender) on high until completely blended.
  3. Add in the cocoa powder, baking powder and baking soda and beat until blended.
  4. Pour the batter into the prepared pan and place a Reese's cup on the top.
  5. Bake for about 20-25 minutes until the cupcakes are cooked completely.
  6. Allow them to cool completely before icing.
Peanut Butter Frosting
  1. Beat the peanut butter, butter and powdered sugar until combined.
  2. Add in the whipping cream and beat until light and fluffy.
  3. 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.
  4. Decorate with a Reese's Peanut Butter Cup or crushed Reese's Peanut Butter Cups.

Notes

The cupcakes were photographed with the unwrapped mini Reese's on top of the frosting. However, these are not gluten free. Either leave the cupcakes with just the peanut butter frosting, top with Reese's miniatures (small ones that you have to unwrap) or crush Reese's on top and sprinkle on. WARNING: Extremely addictive. If more than three cupcakes are consumed, users are advised to immediately proceed to the treadmill. User discretion advised when running on the treadmill.