Gluten Free Chocolate Cupcakes

With the growing number of gluten intolerant and celiac disease people, it only seems natural for the recipe world to follow suit. But honestly, I was tired of making my Honeycakes and itched for something new.

Okay, so here’s the deal, a few people in our church are gluten intolerant. Because of that whenever I make cupcakes for an event I usually make a dozen or so gluten free cupcakes too. Usually this means making my tried and true recipe for gluten-free, dairy-free, cane sugar-free cupcakes sweetened with honey instead, but I figured I’d try something new… and something chocolate… this time. Apparently they were a huge hit, as even the non-gluten-free crowd were savoring these sweet morsels of deliciousness.

Gluten Free Chocolate Cupcakes

Makes 16-20 cupcakes

15-ounce can unseasoned black beans
1 tablespoon vanilla extract
6 tablespoons unsweetened baking cocoa
3 1/2 teaspoons baking soda
1 teaspoon baking powder
4 large eggs
3/4 cup sugar
1/4 cup nonfat Greek yogurt

Preheat oven to 325 degrees.


Drain excess liquid from beans, rinsing slightly. Add to a blender or food processor along with the vanilla extract and mix until smooth and pasty. If it starts to stick, add a little water. In a bowl, mix together the cocoa powder, baking soda and baking powder. In a separate bowl (or the bowl of a stand mixer), beat eggs, sugar and yogurt together, finally adding the bean puree. Once thoroughly mixed, fold in the dry ingredients until just combined. Line a muffin tin with cupcake holders and pour the batter in, about 3/4 full. Bake 20 to 25 minutes, or until a toothpick or knife inserted into the cake comes out clean.


Place cakes on a rack and cool.


Frost with your favorite chocolate frosting recipe, though personally unwhipped chocolate ganache is a perfect complement to create the chocolate overload necessary for pure bliss.