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 cupcakes are yummy! I’ve made a healthier version by downsizing the portion (mini but mighty!) and adding in wholesome ingredients, like black beans, which take the place of oil and eggs in the cake mix. Shh! it can be our little secret. I top it off with a Vanilla-Avocado Frosting that is both fun and flavorful. The kids will gobble them up!

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

MINI CUPCAKES

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

FROSTING

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

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!