How do I know when it is done?

Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.

Can I change the flavor?

Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.

What should beginners watch most closely?

Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

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Cupcakes

Whole-Grain Vegan Black Bean Brownie Cupcakes with Chocolate Ganache

Name: Whole-Grain Vegan Black Bean Brownie Cupcakes with Chocolate Ganache
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 can (15 oz) black beans, drained and rinsed; 1/2 cup whole wheat flour; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2/3 cup brown sugar or coconut sugar; 1/4 cup vegetable oil (such as melted coconut or canola oil); 1/4 cup unsweetened almond milk (or any plant-based milk); 1 teaspoon pure vanilla extract; 1/3 cup dairy-free dark chocolate chips (for batter); 1/2 cup dairy-free dark chocolate chips; 1/4 cup full-fat coconut milk

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 19, 2026 · Updated Jul 11, 2026

American 37 mins beginner-friendlyeasyone-bowlstep-by-stepvegan-optionswhole-grainchocolatefreezer-friendlypartyminimal-ingredients

These vegan black bean brownie cupcakes combine rich chocolate flavor with a nutritious whole-grain base. Made in a single bowl with minimal ingredients and topped with luscious dairy-free chocolate ganache, they are beginner-friendly, freezer-safe, and perfect for any occasion.

Whole-Grain Vegan Black Bean Brownie Cupcakes with Chocolate Ganache

Prep 15 min

Cook 22 min

Total 37 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 can (15 oz) black beans, drained and rinsed
1/2 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup brown sugar or coconut sugar
1/4 cup vegetable oil (such as melted coconut or canola oil)
1/4 cup unsweetened almond milk (or any plant-based milk)
1 teaspoon pure vanilla extract
1/3 cup dairy-free dark chocolate chips (for batter)
1/2 cup dairy-free dark chocolate chips
1/4 cup full-fat coconut milk

BeginnerBakes vegan black bean brownie cupcake ingredients

Instructions

Preheat your oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl or food processor, add the drained black beans and blend until smooth and creamy. This will serve as the moist base of your cupcake batter.
Add the whole wheat flour, cocoa powder, baking powder, salt, and brown sugar to the bowl. Stir or pulse briefly to combine evenly.
Pour in the vegetable oil, almond milk, and vanilla extract. Mix well using a spatula or spoon until the batter is smooth and uniform.
Gently fold in the 1/3 cup dairy-free chocolate chips to add bursts of melted chocolate inside the cupcakes.
Scoop the batter evenly into the cupcake liners, filling each about 3/4 full to allow for proper rising without overflow.
Bake for 20-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
While the cupcakes bake, prepare the vegan chocolate ganache: Place 1/2 cup chocolate chips in a heatproof bowl. Heat the coconut milk in a small saucepan until it is just simmering (do not boil). Pour the hot coconut milk over the chocolate chips and let sit for 2 minutes, then stir gently until the ganache is smooth and glossy.
Once cupcakes have baked and cooled completely (about 15 minutes), spread or pipe the ganache generously onto each cupcake.
Serve immediately or store cooled cupcakes in an airtight container in the refrigerator for up to 5 days. For freezing, freeze the unfrosted cupcakes, then thaw and add the ganache before serving.

BeginnerBakes black bean brownie cupcake batter in liners before baking

Tips

Equipment Needed

To bake these Whole-Grain Vegan Black Bean Brownie Cupcakes with Chocolate Ganache successfully, beginner bakers will benefit from having the right equipment to ensure an easy and smooth process. Muffin Tin: A standard 12-cup muffin tin is necessary for shaping your cupcakes and fitting liners. Cupcake Liners: Use paper or silicone liners to prevent sticking and simplify removal.

Ingredient Prep Notes

Black Beans: Rinse and drain canned black beans thoroughly to reduce excess sodium and enhance flavor. Blend until completely smooth for a creamy batter texture, or mash cooked dried beans as a homemade alternative. Whole Wheat Flour: Provides a nutty, wholesome crumb.

Oven Note

Getting the oven settings right is crucial for baking moist and fudgy whole-grain vegan brownie cupcakes, particularly for those new to baking. Follow these important tips: Fully Preheat Oven: Make sure your oven is thoroughly preheated to 350 degrees F (175 degrees C) to guarantee even baking and proper rise. Use Middle Rack: Place your muffin tray on the center rack to ensure heat is evenly distributed and to avoid under- or over-baking.

Easy Upgrade Ideas

Boost your whole-grain vegan black bean brownie cupcakes with these simple, beginner-friendly upgrades that elevate flavor, texture, and presentation without adding complexity: Add Mix-Ins: Stir in mini dried cherries, fresh raspberries, or chopped walnuts to the batter for extra bursts of flavor and crunch. Alternate Ganache Toppings: Try drizzling natural peanut butter or topping with vegan whipped cream as a delicious variation. Use Flavored Extracts: Swap vanilla extract for almond, peppermint, or orange extract to create festive or unique cupcakes.

Frequently Asked Questions

Can I make Whole-Grain Vegan Black Bean Brownie Cupcakes with Chocolate Ganache ahead?: Yes. Bake it ahead, cool it fully, and store it as directed so the texture stays as close to fresh as possible.
How do I know when it is done?: Use the timing as a guide, then check the center with the recipe's doneness cue, such as a clean toothpick, set edges, bubbling filling, or a gently springy top.
Can I change the flavor?: Yes. Keep changes small the first time, such as adding citrus zest, spice, chocolate, nuts, or a simple glaze that matches the recipe.
What should beginners watch most closely?: Measure carefully, avoid overmixing batters or doughs, and let the bake cool long enough before slicing, glazing, or storing.

Ingredient Replacements

can (15 oz) black beans: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
whole wheat flour: Use whole wheat pastry flour for a nuttier bake or a 1:1 gluten-free baking blend if needed, checking texture before baking.
unsweetened cocoa powder: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
baking powder: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.
salt: Use a similar baking ingredient and adjust moisture gradually so the batter or dough keeps the same texture.

Storage and Reheating

Cool leftovers before storing. Refrigerate in an airtight container for up to 4 days, or freeze when the ingredients are freezer-friendly.

Read related air fryer guides and cooking tips.

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Whole-Grain Vegan Black Bean Brownie Cupcakes with Chocolate Ganache

Recipe Details

Ingredients

Instructions