RecipeMini Chocolate Cupcakes with Vanilla Frosting

Nutrition Facts
Amount per Serving
  • Calories: 70
  • Protein: 1g
  • Total Fat: 1.5g
    • Saturated Fat: 0.5g
    • Unsaturated Fat: 1g
  • Cholesterol: 0mg
  • Total Carbohydrate: 13g
  • Dietary Fiber: 1g
  • Total Sugar: 8g
    • Natural Sugar: 0g
    • Added Sugar: 8g
  • Sodium: 110mg

Talk about temptation—chocolate cupcake are yummy! But a bakery version can start at 300 calories and go up from there. While store-bought cupcakes are a little better, they still pack about 200 calories and 6 teaspoons of sugar.

This mini treat, on the other hand, is a bargain with just 70 calories. The secret ingredient: Black beans, which take the place of the oil and eggs in the cake mix. Shh! If you don’t tell, no one will ever know.

  • Prep time
  • Total Time
This recipe makes 46 mini cupcakes


  • One 15.5-ounce can black beans, drained and rinsed
  • 1 box chocolate fudge or dark chocolate cake mix


  • 1 ripe avocado
  • ⅛ teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • 1¾ cups confectioners’ sugar
  • Cocoa powder (optional)

To make the mini cupcakes: preheat the oven to 350°.

Liberally coat mini cupcake tin(s) with nonstick oil spray. (Alternatively, you can use cupcake liners.)

Puree the beans in a food processor or blender with 1 cup water until well blended. In a separate bowl, combine the cake mix with the pureed beans and mix well.

Spoon batter into the tins, filling the cups about ¾ of the way to the top. Bake 10 to 12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

You can easily freeze any un-iced mini cakes, wrapped well, for up to 3 months. Defrost whenever you’re craving something sweet.

To make the frosting: cut the avocado in half, remove the pit, and scoop out the meat.

Combine the avocado meat with the lemon juice, vanilla, and cream of tartar in a food processor or with a hand mixer. Mix until smooth, then add the confectioners’ sugar, and mix well.

Top each mini cupcake with about 1 teaspoon of frosting. Or for a stiffer consistency, place the frosting in the refrigerator for a couple of hours before using it. For pretty presentation, garnish each mini with a dash of cocoa powder on top, if desired.

Makes 46 mini cupcakes and 1 cup frosting

Want more chocolatey recipes? Try my Crunch Bars and Fudgey Brownie Bites!