Kidney bean chocolate cupcakes with avo frosting

These moist, rich and super fluffy treats are so good, it’s hard to believe they're made with kidney beans. What brings it all together is the creamy chocolate avo frosting!

 Less than 1 hour

Makes 12-16


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  • ⅖  cup (100ml) unsweetened cocoa powder + extra for dusting
  • 1 can (400g) red kidney beans, drained and rinsed
  • 1 tsp (5ml) vanilla essence
  • Pinch salt
  • 5 large eggs
  • 1 tsp (5ml) baking powder
  • 1 tsp (5ml) bicarbonate of soda
  • 6 Tbsp (90ml) butter, softened
  • ½ cup (125ml) honey or brown sugar



  • 2 ripe avocados, halved
  • ½ cup (125ml) unsweetened cocoa powder
  • ½ cup (125ml) honey or maple syrup
  • 3 Tbsp (45ml) peanut butter
  • Salt
  • 1 tsp (5ml) vanilla extract



  1. Preheat oven to 180°C.
  2. Place 12 cupcake cases into a cupcake pan.
  3. Blend all cupcake ingredients together until smooth, about 5 minutes.
  4. Spoon mixture equally into cupcake cases and bake for 20-35 minutes until a skewer inserted into the cupcakes comes out clean.
  5. Remove from pan (leave in their casings) and cool on a wire rack.
  6. Blend frosting ingredients together until smooth and spread onto cupcakes.
  7. Serve dusted with cocoa powder.


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