Choc fudge cupcakes

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Soft, fluffy, fudgey, chocolatey cupcakes, sounds good right? what if I told you they were lower fat and sugar free? And gluten free too? With choc-chips! And yep and they still taste pretty awesome.

The secret here is using kidney beans. They remove the need for flour and give the cake a lovely moist and fudgey texture. At first when i heard about using kidney beans in cakes I was really weirded out but they work so well, I was definitely converted.

I have used Nativa stevia here to so it is sugar free but f you don’t have it then you could just use whatever type of sugar/sweetener you like.

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Nutrition: Kidney beans and other legumes are a great source of protein as well as complex carbohydrates and fibre. They have been shown to be protective against heart disease and if nothing else will keep you regular.

Choc fudge cupcakes
Prep time
Cook time
Total time
Recipe type: Snacks
Serves: 9
  • Cupcakes
  • 1x 400g tin red kidney beans, drained and rinsed
  • 2 free range eggs
  • ⅓ cup cocoa/cacao powder
  • ½ cup natvia stevia for baking (or sweetener of choice)
  • 1 tbsp coconut oil, melted
  • 2 tbsp milk of choice
  • 1 tsp vanilla extract or 1 tsp instant coffee granules
  • 2 tsp baking powder
  • 1 large handful chopped dark choc/choc chips
  • For the icing:
  • 1 small avocado
  • 2 tbsp cocoa/cacao powder
  • ½tsp vanilla extract
  • ⅓ cup natvia stevia icing sugar
  • Almond milk to mix
  1. For the cupcakes:
  2. Blend everything (except chocolate) up in the food processor for 1-2mins until super smooth and velvety.
  3. Add chocolate and combine briefly.
  4. Spoon into a muffin tray lined with papers (makes 9 standard sized cupcakes)
  5. Bake for 15-20mins until set.
  6. Either eat straight from the oven or allow to cool and ice.
  7. For the icing:
  8. Combine all ingredients in a small blender/processor until completely smooth, adding enough almond milk to get it to the desired texture. Ice onto cupcakes when smooth.
For the icing, if you dont have stevia icing sugar and dont want to use normal icing sugar, you can use honey or maple syrup instead and omit the almond milk.


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