Today is Day 21 of “DAMY’s 28 Days of Healthy Holiday Recipes!” This Clean Eating Brownie Cupcake Recipe is my new favourite treat of all time! These are gluten-free and can easily be made vegan.
These gluten-free cupcakes use black beans and pumpkin as their base. The flavour is rich and chocolately while the frosting is mint fudge heaven! These cupcakes feel so bad yet are made with whole natural ingredients! They are packed with fiber, healthy fats and contain only sugar from natural sources.
You will be shocked at this recipe… This is a must-make for yourself and for others. Surprise everyone with these whole natural ingredients. These are my new go-to treat hands down! I’m so excited to share these with you!
Please make them and come back and comment below. You’re gunna love me!
If you missed any of the previous recipes check them out here:
Day 28 – Egg Nog Almond Joy Blizzard
Day 27 – Skinny Molten Lava Cakes
Day 26 – Phyllo Pastry Cups
Day 25 – Skinny Pecan Pie Tarts
Day 24 – Healthy Chocolate Peanut Butter Balls
Day 23 – Gingerbread Cheesecake Bites
Day 22 – Greek Yogurt Cheesecake Bites
Notes – Cupcakes and Icing are both Gluten Free.
Clean Eating Brownie Cupcakes
Makes 24 Mini Cupcakes
Ingredients:
- 1 Can Black Beans 540mL (rinsed thoroughly)
- 2 Egg Whites and 1 Full Egg
- 1/3 Cup Plain Pureed Pumpkin
- 3 Tbsp Cashew Butter (or Vegan Butter/Vegetable Oil)
- 1/4 Cup Cocoa Powder
- 1/8 Tsp Salt
- 1 Tsp Vanilla Extract
- 6 Packets Stevia
- 4 Tbsp Agave or Honey
- 1/2 Cup Dark Chocolate Chips
Directions:
- Preheat oven to 350F.
- Spray your mini muffin tin with olive oil spray.
- Place all ingredients excluding chocolate chips into your food processor and blend until smooth scraping down the sides occasionally.
- Remove blade and with a spoon stir in chocolate chips.
- Spoon batter evenly into muffin tin.
- Bake for 20 minutes.
- Let cupcakes set for 5 minutes before transferring to a cooling rack.
Tip – If you have extra batter left place in a ramekin and bake a personal size treat.
Tip – Feel free to add chopped walnuts or almonds to these brownies.
Tip – Let cupcakes completely cool before icing.
Chocolate Mint Fudge Icing
Ingredients:
- 1 Cup Plain Pureed Pumpkin
- 1/4 Cup Cocoa Powder
- 2 Scoops Chocolate Protein Powder (Optional)
- 2 Tbsp Honey or Agave
- 1/3 Cup Cashew Butter
- 1/2 Tsp Mint Extract
Directions:
- Stir all ingredients until completely smooth.
Tip – Cashew Butter will blend more smoothly if it’s at room temperature. If not, use your food processor to make your icing whipped.
Tip – Make your own piping bag by simply filling a ziplock bag with your icing and cutting the very tip of the corner off. So easy!
Assembly Directions:
Ice your cupcakes as desired and place on a plate for serving!
DAMY Members – This is a Holiday Treat – One serving is 3 Cupcakes.
These look amazing!! Can you use almond butter in place of the cashew butter?
I’m making these right now. I’ve used unsweetened peanut butter in place of the cashew butter because I couldn’t find it anywhere in my city. I increased the agave and mint extract for the icing and you can’t even tell there’s peanut butter in it.
Just did a test run of these in preparation for my youngest’s first birthday. I loved them, my 2 and a half year old loved them and my husband loved them! I used real butter instead of almond butter and two eggs instead of 2 whites and one egg, and extra honey instead of stevia. They were moist, chocolatey, and seemed like such a decadent treat. So glad to have a delicious healthy cupcake option. Thanks!
So happy you made them! I love them too! Great to hear!! Enjoy!
How much honey did you use?
Do you happen to have the nutritional information? Thank you!
Would love the nurtrional information on these…
Hi there,
I’m not really one to comment on the food blogs I peruse day in and day out, but I really do have to tell you how delicious these were! I don’t quite remember how I stumbled upon your website, but I made this recipe today, subbing the black beans for red beans and using a simple coconut chocolate ganache instead of your frosting (due to a lack of sufficient ingredients). They turned out fantastic! Thank you!
Roni
Hey Roni!! Thank you so much! That is great to hear 🙂 Hope you are having a wonderful day!!!
Hey, I want to try these cupcakes for my daugters birthday but can’t find black beans. Can I use cannelini beans instead?
Hey Anke!
I have never tried this recipe with cannelini beans but they may work! Give them a try and let me know how it goes
will have to try these!
How could we make these vegan–no eggs? If we can find a substitute for that then I will make these in a heartbeat! Thank you for the recipe!
I just made these and they are a hit! I substituted almond butter for the cashew butter.
I just made these and they are a hit! I substituted almond butter for the cashew butter.
I just made these and they are a hit! I substituted almond butter for the cashew butter.
Yum! Made these yesterday and they are amazing! Replaced the cashew butter with coconut oil and also subbed the mint icing for this: (lack of ingredients)
Frosting alternative:
1/2 c. canned pumpkin
1/2 c. unsweetened cocoa
powder
1/4 c. honey
1/4 c. unsweetened applesauce
1 tsp. vanilla
extract
Thanks for the recipe!
Hi… you say 1 serving is 3 cupcakes, but I don’t see where it says the calories in a serving.