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A healthier cupcake recipe

Chocolate black bean cupcakes with Greek yogurt frosting

Blue turned 20 in 2018! To celebrate, we made these chocolate black bean cupcakes with Greek yogurt frosting. They’re so delicious, you’d never guess they’re packed with protein and fiber.


For chocolate chip cupcake:

  • 15 ounce can black beans, rinsed and drained
  • 3 eggs
  • 1/2 cup plain Greek yogurt
  • 1/4 cup honey
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup bittersweet chocolate chips

For Greek yogurt frosting:

  • 1/2 cup cream cheese
  • 1/3 cup plain Greek yogurt
  • 4-5 tablespoons powdered sugar or pinch of pure stevia
  • 1/2 teaspoon pure vanilla extract


Nutrition per serving

  • 164 calories
  • 6g fat (3g saturated fat)
  • 46mg cholesterol
  • 54mg sodium
  • 25g carbohydrate
  • 11g sugar
  • 7g fiber
  • 7g protein

Note: This nutritional information is calculated using stevia in the frosting.

Chocolate chip cupcake:

Preheat over to 350°. Line 12 muffin tins. Place all ingredients, except for the chocolate chips, in a blender. Blend until smooth. Pour mixture into muffin tins, filling almost to the top. Drop 4-5 chocolate chips onto the top of each cupcake. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool 5 minutes in the pan and then remove to a wire rack to cool completely before frosting. Makes 12.

Greek yogurt frosting:

Blend all ingredients together until completely smooth. Use a little milk of your choice to thin out, or use a little powdered sugar to thicken to your taste.


Cupcakes are best served immediately after frosting. Store in the refrigerator for up to 2 days, or in the freezer for up to 2 months.

If made with certified gluten-free oats and gluten-free cream cheese, this recipe is gluten-free.