Cakes/Cupcakes/Desserts

Chocolate Almond Marble Cupcakes

Calling all chocolate lovers!! This rich tasting chocolate and almond marble cupcake is so light and moist that it practically melts in your mouth.

Black beans and great northern beans actually replace most of the flour in this sweetly decadent dessert. Bet you never thought beans and sweetly decadent could be used in the same sentence did ya? I cross my chocolate loving heart though, you would never in a million years guess that there are beans in these beauties. I am a huge fan of using pureed beans in cupcakes and brownies. See Fudgy Black Bean Brownie Bites , White Bean Peanut Butter Cupcakes Bites and of course Guiltless Chocolate Chip Cheesecake Brownie Cupcakes.

 Beans are such a rich source protein, fiber, calcium, folate and potassium (just to name a few) and what better way to get all the benefits of beans than in a chocolaty dessert? I didn’t hold back either, this recipe calls for 2 whole 15 ounce cans of beans but again, I cannot emphasize enough that there isn’t even the tiniest bit of bean flavor or texture in these cupcakes. PROMISE!

I changed the title of these cupcakes about a dozen times. I challenge you to somehow squeeze Chocolate Black Bean and Almond Butter Great Northern Bean Marble Cupcakes all in one simple catchy title. It’s not easy. I decided to focus on the most important ingredient…uh….chocolate obviously and then of course almond butter….everything else is just details;) One very generously sized cupcake has 225 calories,6.5 grams protein, and 5 grams of fiber…I call that a win in the dessert department.

Chocolate Almond Marble Cupcakes

  • Yield: 15 cupcakes
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Ingredients

  • - Chocolate Batter-
  • 1 15.5 can black beans (drained and rinsed)
  • 1 egg
  • 1/3 cup unsweetened applesauce
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 10 tablespoon (1/2cup + 2 tablespoon) unsweetened cocoa powder
  • 1/4 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 2 pinches salt
  • -Almond Butter Batter-
  • 1 15.5 ounce great northern beans (drained and rinsed)
  • 1 egg
  • 1/3 cup unsweetened applesauce
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 6 tablespoon white whole wheat flour
  • 1 teaspoon baking soda
  • 2 pinches salt
  • 2/3 cup almond butter

Instructions

  1. - Chocolate Batter-

  2. Preheat oven 350F

  3. Using a medium to large food processor (I've never used a blender here but as long as you take care to really puree everything, it should work) combine the drained and rinsed black beans, egg, applesauce, sugar, and vanilla and puree until smooth.

  4. Add the cocoa, flour, soda and salt and puree until smooth. Make sure that there aren't any lumps.

  5. Pour into a separate bowl and set aside.

  6. - Almond Butter Batter-

  7. Using a medium to large food processor (same rules apply) combine the drained and rinsed great northern beans, egg, applesauce, sugar and vanilla and puree until smooth.

  8. Add the flour, soda and salt and once again puree until completely smooth.

  9. Lastly add the almond butter and puree. If you prefer a stronger almond taste, you can add more but keep in mind that the nutritional information will change.

  10. - Marble Cupcakes-

  11. I tried using the no fade foil liners (love), standard paper liners, and no liners at all and it worked every time, so it's really up to you. If you decide against a liner or baking cup, make sure that your pan is well greased.

  12. Spoon about 1 tablespoon worth of almond batter into each baking cup, enough to cover the bottom of the liner. I made my cupcakes pretty big and got 15 out of them.

  13. Next, spoon appx 1 tablespoon of chocolate batter on top of the almond batter layer. Gently smooth the chocolate to cover the almond layer.

  14. Using the remainder of the almond batter, divide evenly among the cups. Gently smooth the almond layer to cover the underlying chocolate.

  15. Using the remainder of the chocolate batter, drop a small spoonful (about 2 teaspoons)  in the center of each cupcake.

  16. Using a toothpick, gently swirl the almond and chocolate together.

  17. Bake at 350 for 18-20 minutes or until a toothpick comes out clean. Be careful not to over bake.

  18. Allow to cool for 10 min before serving. Enjoy!

Notes

1 cupcake = 225 calories, 6.5 grams protein, 5 grams fiber

5 Comments

  1. I thought that they were sweet enough to be considered "dessert worthy" 🙂 The chocolate has a deeper chocolate flavor, similar to 60-70% dark chocolate rather than milk chocolate. If you are worried about them being sweet enough, you could add 1/4 cup more sugar to the chocolate batter or even some mini chocolate chips. I hope you enjoy:)

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