Fudgy Black Soybean Peanut Butter Chocolate Brownie Cupcakes

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These Black Soybean Peanut Butter Chocolate Cupcakes are the perfect desserts for you when you want something fudgy and chocolaty. They are not only delicious but also healthy with the soybeans sneaked inside. You can use black beans instead as well!

溼潤黑豆花生醬巧克力杯子蛋糕 Fudgy Black Bean Peanut Butter Chocolate Cupcakes

Fudgy Black Soybean Peanut Butter Chocolate Brownie Cupcakes

I’m a chocoholic, so there’s no reason needed for creating another chocolate desserts, right?

溼潤黑豆花生醬巧克力杯子蛋糕 Fudgy Black Bean Peanut Butter Chocolate Cupcakes

These fudgy black soybean peanut butter chocolate cupcakes are inspired by the Vegan Black Soybean Chocolate Brownies I shared a few months ago. Both of them are healthy, but these Peanut Butter Chocolate Cupcakes are more on the indulgent side in terms of taste, if you well.

I use black soybeans because they are more common and cheap in my country (Taiwan). I think you could use American black beans as well, but honestly, I haven’t tried this recipe with other beans, so just want to let you know that.

溼潤黑豆花生醬巧克力杯子蛋糕 Fudgy Black Bean Peanut Butter Chocolate Cupcakes

By saying “healthy”, what I really mean is more close to “nutritious”, thanks to the black soybeans inside. They are sweetened by dates, which not only give them a caramel undertone, but also the fiber that helps us feel satiated.

溼潤黑豆花生醬巧克力杯子蛋糕 Fudgy Black Bean Peanut Butter Chocolate Cupcakes

Oh, and you don’t want to miss out the peanut butter, right? I mean, peanut butter is my staple and it’s healthy. Yes, you hear me right. Peanut butter is healthy.

Why? First, it’s high in protein and heart-healthy fats. Second, it’s what I love and crave for, which I hope is self-explanatory.

I want to take a moment to speak about the “healthy” tag that I use for my recipes or the one we give to ourselves. Yes, we want our body to stay healthy, but don’t forget the state of mind. What we eat means nothing if we don’t feel happy. Agreed? (I hope to see you nodding your head right now. 😉 )

溼潤黑豆花生醬巧克力杯子蛋糕 Fudgy Black Bean Peanut Butter Chocolate Cupcakes

So, back to these gorgeous Black Soybean Peanut Butter Chocolate Cupcakes. Even though I name them “cupcakes,” they are more like brownies dressed in cupcakes cloths. The texture is more like fudgy chocolate brownies rather than the caky cupcakes.

溼潤黑豆花生醬巧克力杯子蛋糕 Fudgy Black Bean Peanut Butter Chocolate Cupcakes

Each bite is fudgy, chocolaty, and super yummy, at least to me. Have you noticed the melted chocolate and peanut butter on top? Yes, they are essential, not only to these Black Soybean Chocolate Cupcakes but also to my life, seriously.

溼潤黑豆花生醬巧克力杯子蛋糕 Fudgy Black Bean Peanut Butter Chocolate Cupcakes

It’s quite easy to make and fast if you got cooked black soybeans at hand. Simply put, all you need to do is to throw them in a food processor and blend the ingredients, transfer the mixture, add toppings, and bake, done, no complication.

I make them in a 6-cup small muffin tin and enjoy each with more other desserts. (If you have watched my What I Eat in A Day video, you know me, my friend.)

But if you just want to have just one for dessert, then I would recommend you double the recipe to make them bigger or feel free to grab 2 of them if you feel like it.

溼潤黑豆花生醬巧克力杯子蛋糕 Fudgy Black Bean Peanut Butter Chocolate Cupcakes
溼潤黑豆花生醬巧克力杯子蛋糕 Fudgy Black Bean Peanut Butter Chocolate Cupcakes

They are super fudgy when warm, a little firmer if served cold. So you’re the one to decide which type to have. I actually love both because my craving is unpredictable. 🤭

溼潤黑豆花生醬巧克力杯子蛋糕 Fudgy Black Bean Peanut Butter Chocolate Cupcakes

I love desserts but I don’t have a super sweet palate. These black soybean chocolate cupcakes are rich and fudgy but not so sweet. If you want to make it sweeter, add 1-2 Tbsp of coconut sugar or any sugar of choice would work well.

You could also use almond butter instead of peanut butter, but they will not have the rich peanut-y flavor that makes them so special. So, just be aware of that.

溼潤黑豆花生醬巧克力杯子蛋糕 Fudgy Black Bean Peanut Butter Chocolate Cupcakes

If you love chocolate as I do, check out my loveable Sweet Potato Chocolate Brownies, Vegan Chocolate Hazelnut Cheesecake, and Chocolate Caramel Oat Bars. OK, enough talking. Let’s do this!

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溼潤花生醬黑豆布朗尼杯子蛋糕 Fudgy Black Soybean Peanut Butter Chocolate Brownie Cupcakes

溼潤花生醬黑豆布朗尼杯子蛋糕 Fudgy Black Soybean Peanut Butter Chocolate Cupcakes

These Black Soybean Peanut Butter Chocolate Cupcakes are the perfect desserts for you when you want something fudgy and chocolaty. They are not only delicious but also healthy with the beans sneaked inside. You can use black beans instead as well!
作者: Nora Hsu
準備5 minutes
料理20 minutes
總共25 minutes
哪道菜: Dessert
料理別: American
Keyword: 30 minutes or less, chocolate, dairy-free, gluten-free, vegan
份量: 4 people

食材

  • 150 g (½ + ¼ cup) cooked black soybeans 煮熟黑豆
  • 50 g pitted dates 去籽椰棗乾, ½ cup
  • 2 Tbsp peanut butter 花生醬
  • 3 Tbsp aquafaba (chickpea water) 煮鷹嘴豆水留下的液體
  • 2 Tbsp water 水
  • 1 Tbsp coffee 咖啡
  • 3 Tbsp cacao powder 生可可粉, or cocoa powder
  • 1 Tbsp ground flaxseed 亞麻籽粉
  • 1 tsp vanilla extract 純香草精
  • 1 tsp apple cider vinegar 蘋果醋
  • 1/8 tsp salt 鹽
  • ¼ tsp baking soda 小蘇打粉
  • ¼ tsp baking powder 泡打粉
  • 4 Tbsp dark chocolate chips 黑巧克力豆, add more if you like

Final Drizzle

  • 2 Tbsp peanut butter 花生醬

作法

  • Preheat the oven at 175 C / 350 F.
  • Add the black soybeans, pitted dates, peanut butter, aquafaba, water, and coffee to a food processor. Blend them until smooth or as smooth as possible. Stop and scrape down the sides as needed.
  • Add the cocoa powder, ground flaxseed, vanilla extract, salt, baking soda, and baking powder. Continue to process to combine all ingredients.
  • Put cupcake liners into the cupcake tins. Divide the mixture into the tins. Sprinkle the chocolate chips on top.
  • Bake them for 15-20 mins until a toothpick comes out without any wet batter attached.
  • Transfer the muffin tin to a wire rack to cool for 15 minutes before removing them from liners to enjoy.

中文版

  • 將烤箱以 175 C / 350 F 預熱
  • 將黑豆、去籽椰棗乾、花生醬、鷹嘴豆水、咖啡放入食物處理機中,攪打混合至盡可能滑順。視情況停下來做刮杯的動作
  • 加入可可粉、亞麻籽粉、香草精、鹽,小蘇打粉、泡打粉,繼續攪打混合均勻
  • 將 6 連模內放入杯子蛋糕襯,將混合物平均放入模具中,再於上頭放上巧克力豆
  • 用烤箱烘烤 15-20 分鐘,至至竹籤插入中間沒有溼麵糊沾黏
  • 將模具移到網架上靜置 15 分鐘,再取出享用

備註

  • Store the cupcakes in an air-tight container in the fridge for 3 days or 2 weeks in the freezer.
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Nora
Nora

我是 Nora 葉子,一個從 ED 恢復、熱愛烘焙料理的創作者,2018 年轉變成 Vegan,希望透過分享能讓大家更認識全植物食物的美好。

Hi, I'm Nora, a creative who loves baking, cooking, and sharing. After turning vegan in 2018, I hope to share my joy and wonderful plant-based recipes with the world.

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