GUILTLESS Chocolate Chip Cheesecake Brownie Cupcakes

Are you ready for this? Ok, first of all just take a good long look at this cupcake. Ultra fudgy brownie topped with a smooth layer of cheesecake whose slight tang is offset by the addition of chocolate chips in every bite.

Do you see the rich chocolaty center trying to burst out? This is the dessert to quench any and all chocolate cravings but I haven’t shared the best part with you.. 130 calories!!!

Yep, 130 calories for 1 of these and I guarantee that you will not be left wanting. In fact, the brownie layer is actually made using black beans and the cheesecake is predominantly cottage cheese and yogurt!!! This decadent dessert could very well be healthier than what you had for breakfast this morning. And trust me, with the first bite, black beans and cottage cheese will be the furthest thing from your mind. There is not the slightest hint of bean flavor in this goodie. Funny enough, I had a completely different outcome in mind when I made these bad boys but what a happy surprise!! In my mind the cheesecake layer was going to be much thicker but I think that as it bakes, the brownie absorbs a lot of the cheesecake creating a fudge like center that is YAY better than what I originally planned. This people, is how you eat your beans😉Seriously, between the protein and fiber from the beans and the protein and calcium from the cheesecake PLUS the countless other vitamins and minerals… this is one dessert item that is a must in the coming new year!

Guiltless Chocolate Chip Cheesecake Brownie Cupcakes

  • Yield: 20 brownies
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes


  • 14 ounce can black beans (drained and rinsed)
  • 9 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup brown sugar
  • 1 egg
  • 4 ounce unsweetened applesauce (I used one of those snack size ones)
  • 1 teaspoon vanilla
  • 1/4 cup white whole wheat flour
  • 1 1/2 cups 1% cottage cheese
  • 4 ounces 1/3 reduced fat cream cheese (softened)
  • 3/4 cup plain nonfat yogurt
  • 1 egg
  • 1/4 cup granulated sugar (1/2 cup if you want the cheesecake on the sweeter side)
  • 1 teaspoon vanilla extract
  • 2 tablespoon cornstarch
  • 5 1/2 tablespoons mini chocolate chips (divided)



  2. Preheat oven 350F

  3. Line cupcake pan with the foil lined cupcake liners. This will ensure that you don't lose any yumminess to the liner!

  4. Using a food processor (I've never tried it with a blender but I don't see why it wouldn't work just as well) puree the beans. Again, be sure to not just drain them but rinse them as well.

  5. Add the cocoa, baking soda, salt, sugar, egg, applesauce, vanilla and flour and blend thoroughly. There shouldn't be any lumps.

  6. Evenly distribute among the 20 cupcake liners. I used appx 2 tablespoons of batter per liner.


  8.  Using a food processor (or blender) puree the cottage cheese until smooth.

  9. Add the cream cheese and yogurt and blend until smooth.

  10. Add egg, vanilla, sugar and starch and blend well. Again, no lumps.

  11. Stir in 4 tablespoons of chocolate chips, setting aside the rest as topping.

  12. Pour over the unbaked brownie batter. The cupcake liners will be pretty full.

  13. Sprinkle the leftover chocolate chips on top.

  14. Bake at 350 for 23-25 minutes or until a toothpick comes out clean.

  15. Allow to completely cool before serving. Refrigerate if not serving right away.


130 calories per cupcake



Leave a Reply

Your email address will not be published. Required fields are marked *