Flourless Chocolate Cupcakes
2014-06-04- Course: Snack
- Yield : 12 cupcakes
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Flourless Chocolate Cupcakes
The Thermomix version of our Flourless Chocolate Cupcakes is featured in our Thermomix eBook Simply Sweet or Savoury.
How could a dessert look so delicious using red kidney beans as a main ingredient? Well wait until you try these! With almond meal also thrown into the mix these flourless chocolate cupcakes are moist and moorish and will satisfy any sweet tooth. We promise you they are as delicious as they look – but much much healthier!
Nutrition Note: Red kidney beans, high in fibre and nutrient rich, are a surprising and very healthy ingredient in these delicious cupcakes.
Love to bake? You’ll love the Best of our baking ebook.
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Ingredients
- 2 x 125g tins red kidney beans, rinsed and drained
- 60g coconut oil
- 2 eggs
- 2 tsp water
- 40g natural or Greek yoghurt
- 85g maple syrup
- 2 tsp vanilla extract
- 80g almond meal
- 20g cocoa or cacao powder
- ½ tsp baking powder (check label for gluten free)
- ¼ tsp bicarbonate of soda
- pinch of salt
Method
Step 1
Preheat the oven to 160°C and place the cupcake cases in a 12-hole cupcake pan. -
Step 2
In a food processor, puree the kidney beans, coconut oil, eggs and water for approximately 5 minutes until smooth. This will also aerate the mixture. -
Step 3
Pour in the yogurt, maple syrup and vanilla extract and blend for about 30 seconds to combine. Scrap the sides of the bowl when necessary. -
Step 4
Add the almond meal, cocoa, baking powder, bicarbonate of soda and salt. Process until just combined. -
Step 5
Spoon mixture evenly amongst a 12-hole cupcake pan. Bake in the oven for 25 – 30 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. -
Step 6
Allow cupcakes to cool before turning out on rack. Serve with your favourite yogurt and berries. -
Recipe Comments
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Average Member Rating
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posted by Kelly on June 5, 2014
Hi! These look good, hoping to give them a go, but can these be frozen?
posted by Jess on June 5, 2014
Hi Kelly, yes they can be frozen – a delicious lunchbox treat for young and old! Enjoy, Jx
posted by Alex on May 11, 2016
I substituted the yogurt for 1 1/2 tablespoons of mayonnaise and made a glaze with Nutella, dark chocolate, and sweetened condensed Milk. Seriously some of he best cupcakes I’ve ever made. I also substituted the coconut oil with mct oil!
posted by Myra on June 5, 2014
If unable to do dairy what could you use instead of yogurt?
posted by Jess on June 7, 2014
Hi Myra, you could probably just omit the yoghurt without replacing with anything else. Jx
posted by Tracy on June 11, 2014
Coconut milk yoghurt would also be an option 🙂
posted by Kristie on June 6, 2014
Hi, can I substitute the almond meal for coconut flour or normal flour? I can’t put these in school lunches if there’s nuts I’m them.
posted by Jess on June 6, 2014
Hi Kristie, yes either could work. They may result in a slightly different texture to the original but hopefully just as yummy! Jx
posted by Amanda on June 6, 2014
Hi, would you think I could substitute other canned beans for the kidney? Like white beans? Thanks
posted by Sally on June 20, 2014
Got these in the oven. Will let you know how they go down with the kids!
posted by Shell on June 28, 2014
These were delicious! Dense and light at the same time, will definitely make again.
posted by Margaret on July 10, 2014
These look awesome! I’m going to make these for my daughter’s bday party this weekend. I’m shopping now and have a question about the beans. I’m in the US and our cans of beans are 425g a piece. Does the recipe only require a total of 250g? Those would be some really small cans y’all have in Australia 🙂 Thank you and I’m surr these will be a huge hit with my chocolate loving soon to be 5 yr old!!
posted by Jess on July 15, 2014
Hi Margaret, yes we have both large 400g cans of beans and smaller 125g individual portion sized cans of beans here in Australia. The smaller ones do come in handy especially when adding to salads etc. We hope you enjoy the cupcakes 🙂 Jx
posted by Elizabeth on August 2, 2014
I made these twice. First time I hated the taste of coconut oil in them! I made them with olive oil the next time and they were yummy. My baby didn’t like them though so I had to eat them all.
posted by Charmaine on August 6, 2014
Hi Just wondering what can you use instead of coconut oil?
posted by Allie on September 8, 2014
Another cooking oil or butter should be fine. Ax
posted by Nicola on August 13, 2014
Just made these the other day, fantastic texture for a muffin with no flour! and a few friends who tried them are going to save the recipe too!
posted by Natasha on August 18, 2014
Couldn’t resist the novelty of kidney beans in a dessert – my 13 month old thought these were the absolute bomb, thanks! I had to guess at the quantities of the liquid and powdered ingredients though as I don’t have any means of weighing. Could you perhaps advise rough equivalents for things like 85 g maple syrup, 40 g yoghurt, 60 g coconut oil etc.?
posted by Eunice on September 16, 2014
This is yummy! My 2 year old and my friend’s 18 months old gave the thumbs up when they have it..
posted by Eunice on September 16, 2014
how do I share this particular recipe on facebook?
posted by Lucy on September 23, 2014
Hi, this recipe sounds great! I’m thinking about making a cake instead of cupcakes, do you think this would work? Also would it be better to use SR FLOUR instead of almond meal to make the cake rise higher?
posted by Bec on September 29, 2014
We use dried beans a lot, is the cooking/baking process enough to cook soaked beans or would you recommend cooking them first?
posted by Manja on November 12, 2014
Hi, this recipe sounds great but I’d like to use cooked (from dried after soaking) beans. Can you please advise how many gram of kidney beans I need to use (the drained weight of 125g can kidney beans)? TIA
posted by Katherine on February 11, 2015
Hi – I am using a Bellini (TMX similar) and wondering what speed I should do step 2 on? Thanks
posted by Allie on February 12, 2015
Almond meal? 5-10 sec speed 7.
Or. Step 3?
Place the kidney beans, 1 egg, water and vanilla in the mixing bowl and puree until smooth for 20 – 30 seconds/speed 7. Pour mixture into a bowl and set aside.
Full Thermomix recipe available in the Winter Warmers magazine.
Ax
posted by Susan on March 28, 2015
Hi there,
My kids and I LOVE these muffins. I make them as mini muffins and the mixture goes on forever so they are great to freeze. My only question is around kidney bean quantity. I too cannot find smaller cans and struggle each time I make them to convert the 420g to equivalent drained of 2 small cans. Could you please tell me the exact weight of drained beans required? Many thanks!
posted by Hannah on May 3, 2016
I too would like to know the weight of the drained beans. Those small cans are hard to find!
posted by susannah on June 17, 2015
My 16 month old and I ADORE these. When C has been sick with a really sore throat and can’t eat much, these have been a godsend. I have happily fed her a couple of these, knowing she’s essentially eating nuts and baked beans! I also put a whole zucchini into the food processor with the beans and omit the water. It adds extra veg AND makes them even more fudgey!! They do need an extra 5 mins in the oven, but worth the wait! Thank you for your amazing website 🙂
posted by Jess on June 17, 2015
Awww, Susannah. Thank you for the lovely feedback and tip with the zucchini 🙂 Chocolate muffins with nuts, legumes and zucchini!?! Awesome. x
posted by Emmy on August 6, 2015
Hi,
How long can these be stored in the freezer?
Thank you!
posted by Gurpreet on May 2, 2016
Any substitue for the egg?