Chocoholic Protein Cupcakes {Guest Post}

If I could change one thing about myself….it wouldn’t be your typical womanly response. Yeah I wish my butt was a bit tighter, thighs a bit thinner, stomach a bit toner. But gosh darnit! If it wasn’t for this uncontrollable sweet tooth that God punished me with, all of my inner-self conflicts would vanish.

I cherish my time in the kitchen, rather it be baking, cooking, or even just cleaning (ha!) Something about it just releases an excessive amount of dopamine in my brain.

I’m a firm believer in keeping active and living a healthy lifestyle, therefore, I cook as clean as possible. When it comes to baking, well, um..about that. Why sacrifice taste in something as delightful as a cupcake? That’s like asking for pizza without the cheese, please.

And then I stumbled across this recipe. Black beans in a cupcake?! Something just doesn’t sound appetizing about that. But, you just can’t judge a book by its cover, so i decided to bake something completely out of my element.


I’m a Pinterest fanatic. 99% of my cupcake recipes are found there, although I tend to tweak them in ways to make them my own. One thing I do recall is that they all generally require the same ingredients- refined sugar (at least one cup, equaling 200 grams of sugar!), butter, eggs, heavy cream, salt, powdered sugar for the frosting, etc. Sounds like nothing but LDL (bad) cholesterol and a heart attack waiting to happen. However, you won’t be feeling guilty after consuming one of these irresistible cupcakes- they are heart-healthy, full of fiber, low in sugar, and may even help you grow some muscles. =P

Makes Approximately 10 cupcakes


15 ounces of low-sodium black beans, drained (I used organic)

2 eggs (or add one extra egg to make them a bit more fudgey, I just prefer cake-like texture)

1/2 cup dark Hershey powder

1/3 cup Truvia (any sweetener should work)

3 Tbsp Coconut Oil

1/2 Tbsp Vanilla

1 tsp Cinnamon

1/2 Cup Unsweetened Carab Chips

Preheat oven at 350. Line 10 cupcake liners in a pan a set aside. Place black beans in a blender and pulse until smooth.

Add remaining ingredients to the blender, excluding the Carob Chips, and pulse/blend together until mixed.

Stir in 1/4 cup of Carab Chips in batter. Pour batter into individual cupcake liners and top each one with remaining Carab Chips.

Bake for 20-25 minutes or until toothpick can be inserted into middle of mixture and come out clean.



1 cup Greek yogurt

1/2 cup vanilla or sweet cream Protein Powder (I used ViSalus sweet cream, the end result tasted like cake batter!)

1/2 Tbsp Truvia (or add more until desired sweetness)

1/2 Tbsp all Natural Peanut Butter, melted (optional)

Combine Greek yogurt, protein powder and Truvia until well blended. Frost cupcakes. Melt peanut butter in a small microwave safe bowl until melted. Drizzle peanut butter on cupcakes as desired (I used a fork to drizzle; you can also cut the corner of a zip-lock bag and insert melted peanut butter for more control).


These moist, rich cupcakes are absolutely irresistible. I even did a trial run with my co-workers to see their reaction, without telling them the ingredients. I got the exact same reaction as I do with my sugar-loaded, high calorie, always delicious cupcakes. “These are incredible; can I PLEASE have another one?” I just chuckled, and walked away.

Case closed. These babies are fiberlicious AND delicious.

Thanks for reading!- Melissa

Melissa and I have known each other since we were just kids. In fact, my family used to visit her family for vacation for many years. She grew up in Marco Island (amazing!) and I have vivid memories of playing together as kids with beanie babies, going to beach parties, shopping, and screaming as her mom carried me across the beach pretending to step on jellyfish – eek! We’ve mostly stayed connected via Facebook these days, but I’m so grateful that I can still keep tabs on the West family. They played a big role in childhood life and while we aren’t as close as we were at one time – I’m thankfully social media has kept us somewhat attached! 

Melissa is such a creative person – between blogging, baking and jewelry making – she is quite the busy bee. I decided to contact her and ask her to create a ‘healthier’ recipe for F2BF and I love the cupcakes she came up with. I haven’t had a chance to make them yet, but I totally am going to! 




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