Chocolate Brownie Cupcakes (grain-free)

chocolate brownie cupcakes grain free juicygreenmom

I was looking for a good moist chocolate cake recipe for my daughter’s 4th birthday party, but this year I wanted to try some of the grain-free recipes I’ve come across. I tried a black bean brownie recipe that was super rich and delicious, and I also tried an almond flour based recipe that was excellent. I took both of these for my coworkers to sample and got rave reviews for both! I couldn’t decide on just one – so I thought I would try combining the 2 recipes to see if it came out even better. I think it did!!!

I made my first buttercream icing for these cupcakes, and found naturally coloured Sprinkelz and Sunspire Sundrops to decorate (Sprinkelz were available at Planet Organic in individual boxes, and Sundrops were in the bulk section at both Planet Organic and Blush Lane Organic Market). We had a Lalaloopsy theme, so I used the Sundrops (M&Ms to my daughter) to make buttonholes.

I think they turned out pretty cute! The cupcake recipe is below, and the buttercream icing recipe is below that – I based it on several different ones I’ve seen online, but wanted to use less sugar – still a hit with my daughter and the rest of the party people!

CHOCOLATE BROWNIE CUPCAKE RECIPE (grain-free)

1 1/4 cup almond flour
2 tbsp coconut flour
1 can black beans
1 tsp baking soda
1/2 cup cocoa powder
1/2 tsp salt
1/2 cup milk (coconut or whole milk)
2/3 cup maple syrup
1/3 cup applesauce
2 eggs
1/4 cup coconut oil, butter, or ghee
1/2 cup chocolate chips (I used Enjoy Life mini chips)

  1. Preheat the oven to 350F.
  2. Grease cupcake tins with coconut oil, butter, or ghee, or fill with cupcake liners.
  3. Mix the wet ingredients together with a mixer or food processor.
  4. Add the dry ingredients and mix again.
  5. Pour into cupcake tins, filling almost to the top (the dough will rise only a tiny bit while baking).
  6. Bake in the oven for 25 minutes.
  7. Remove and let cool – then enjoy!


EASY BUTTERCREAM ICING

  1. Mix butter and sugar together in a food processor (or with a mixer) until smooth.
  2. Slowly add in 4 tbsp milk while continuing to mix.
  3. Lastly add in the vanilla. Icing should have a whipped butter consistency.
  4. Use on your cupcakes!

I have also now tried this recipe in cake form as well – which turned out delicious too!

What’s your favourite cupcake recipe?

(Disclosure: I am a participant in the Amazon Services LLC Associates Program and the Amazon.com.ca, Inc. Associates Program, affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com & amazon.ca. This post contains affiliate links. If you choose to purchase products via these links, a small percentage of the sale will be given to me at no extra cost to you. Thanks for supporting juicygreenmom.ca!)

5 Responses

  1. Very interesting recipes! Who’d think – black beans would work in cupcakes?Actually I would – I made a “Mexican bean cake” once long ago, I’ve since lost the recipe, and no-one I’ve mentioned it to believes me how good it was. Why not get some nutritious bean protein with your cake? 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Post comment