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Whole-Grain Black Bean Brownie Cupcakes with Chocolate Ganache

By Beginnerbakes Editorial TeamPublished Apr 19, 2026 | Updated Oct 19, 2026
American Under review Beginner-friendlyEasyStep By StepWhole Grain

Black bean and whole-wheat chocolate cupcakes finished with coconut-milk chocolate ganache. Cool completely before topping.

Whole-Grain Black Bean Brownie Cupcakes with Chocolate Ganache
Prep Under review
Cook Under review
Total Under review
Servings 12
Difficulty easy
Cuisine American

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings12
Difficultyeasy
CuisineAmerican
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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

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with cupcake liners.
  2. 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.
  3. Add the whole wheat flour, cocoa powder, baking powder, salt, and brown sugar to the bowl. Stir or pulse briefly to combine evenly.
  4. Pour in the vegetable oil, almond milk, and vanilla extract. Mix well using a spatula or spoon until the batter is smooth and uniform.
  5. Gently fold in the 1/3 cup dairy-free chocolate chips to add bursts of melted chocolate inside the cupcakes.
  6. Scoop the batter evenly into the cupcake liners, filling each about 3/4 full to allow for proper rising without overflow.
  7. Bake for 20-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
  8. 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.
  9. Cool the baked cupcakes completely on a wire rack before spreading the ganache. Allow the ganache to thicken to a spreadable consistency; do not assume it is pipeable immediately.
  10. Refrigerate covered for up to 4 days. Freeze unfrosted cupcakes, then thaw and add ganache before serving.

Timing note

Allow for preparation, preheating, 20-22 minutes baking, complete cooling and ganache thickening.

Storage

Refrigerate covered for up to 4 days. Freeze unfrosted cupcakes, then thaw and add ganache before serving.

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