{Secret Ingredient} Cookies ‘n Cream Cupcakes

Yay, another Friday.

Fridays make me happy. Which makes me think that we should celebrate with something sweet!

I had another routine doctor’s appointment yesterday and the baby is doing well, I just wish I could see the little shifty on the ultrasound machine. I guess I’ll just have to wait a few more weeks to meet him/her in person! AND I only have one more appointment and then I start going every week! That means it’s almost time. Ahh! 😀 Just another thing to be happy about. What are you happy about today?

And ahhh, I can’t get enough of this black bean cake recipe. Because it’s so good and because I don’t feel ‘as bad’ eating it, I thought I’d use some more Easter egg candies to make them shine! 😀

The mini chocolate chip frosting is superb on top of these cupcakes…as is the surprise cookies ‘n cream egg filling. Mmm!

P.S. I took these photos on the ground outside and Leland wanted to take a bite out of these so badly…or at least just lick some of the icing off. 😉 I’ll just have to make him some doggie cupcakes. Anyone have a recipe for that kind of thing? 😀

{Secret Ingredient} Cookies ‘n Cream Cupcakes

adapted from Chocolate Peanut Butter Cupcakes


  • 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 5 tablespoons coconut oil, or unsalted butter (softened)
  • 3/4 cup sugar
  • 5 tablespoons special dark cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 24 Hershey’s cookies ‘n’ cream eggs, unwrapped


  1. Preheat oven to 350°.
  2. Line a 12 cup muffin pan and spray with cooking spray.
  3. In your Blendtec blender (or food processor), combine the black beans, eggs, vanilla extract, coconut oil, and sugar. Beat until blended.
  4. Add in the cocoa powder, baking powder, and baking soda. Beat until blended.
  5. Pour the batter into the prepared pan and place one cookies ‘n’ cream egg on the top of each.
  6. Bake for 25 minutes, or until a cake tester comes out clean.
  7. Allow to cool for 5 minutes in the muffin tin.
  8. Remove and place the cupcakes on a cooling rack to cool completely before icing.
  9. Ice the cupcakes and place another cookies ‘n’ cream egg on top.

Cookies ‘n Cream Frosting

adapted from Taste of Home


  • 1 cup unsalted butter, softened
  • 3 teaspoons vanilla extract
  • 9 cups powdered sugar
  • 12 tablespoons heavy cream
  • 1 1/2 cups mini semi-sweet chocolate chips


  1. Beat the butter and vanilla together until fluffy.
  2. Add in the powdered sugar and heavy cream.
  3. Beat until the correct consistency, adding either more heavy cream or more powdered sugar to adjust.
  4. Stir in the chocolate chips.
  5. Place in a large plastic bag, cutting a hole large enough for the chocolate chips to flow through.
  6. Ice the cupcakes.

Servings: 12 cupcakes


  1. I need to stop reading posts this early in the morning. My breakfast didn’t cut it and now I’m starving again looking at these! *drool* And btw I have seen puppy cakes. If I come across the link I’ll send it your way!

  2. These are so cute! And I didn’t even know that cookies ‘n cream eggs were a thing which is sad because I love cookies ‘n cream. The next chocolate cake / cupcakes I make will be a version of your black bean cake! And I’m happy everything is going well with Shifty. 🙂

  3. Hi! I noticed that in this recipe, you beat all the ingredients in the blender, whereas your other black bean cake recipes beat the butter and last two eggs separately in a large bowl…did the technique change anything about the finished product?

    1. Great observation! I found that doing them all in the blender has no affect on the finished product…just less work and less clean up! Easy peasy. 😀 I need to go back and change the original recipe. Thank you for the reminder!

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