These rich and decadent vegan chocolate sweet potato cupcakes with chocolate sweet potato frosting are dairy-free, egg-free, gluten-free, nut-free, refined sugar-free and loaded with nutritious sweet potato in every bite! They only require ten ingredients and are made in your blender.
Vegan Chocolate Sweet Potato Cupcakes
It is hard to believe that these amazingly delicious and moist chocolate cupcakes are made with nutrient-dense sweet potatoes. Even the frosting! You really would never know it. Every bite is truly incredible! I wanted to make a light and fluffy cupcake with a creamy thick chocolate frosting that was nutritious, vegan (dairy-free and egg-free), gluten-free, nut-free and refined sugar-free. I am beyond thrilled with how these turned out and will make these again and again. Despite being gluten-free the cupcakes holds together perfectly and the frosting is thick, creamy and perfect for decorating. Even though they are naturally sweetened with just maple syrup they still taste incredibly decadent. They have the perfect amount of rich chocolate flavor that will have you falling in love at first bite!
I love how easy this recipe is to pull together. All the frosting ingredients go in your blender and then chill in the refrigerator to harden. The cupcakes bake in just 20 minutes and then once cooled you can frost them and enjoy immediately.
What you need to make Vegan Chocolate Sweet Potato Cupcakes
The cupcakes are made from nine wholesome ingredients:
- old fashioned oats (certified gluten-free if desired)
- unsweetened cocoa powder (or cacao powder)
- baking powder
- salt
- maple syrup
- avocado oil
- unsweetened plain plant-based milk (oat, almond etc.)
- sweet potato
- vanilla extract
And the icing is made from just six ingredients (five of which are used for the cupcakes above):
- sweet potato
- maple syrup
- coconut oil
- unsweetened cocoa powder (or cacao powder)
- vanilla extract
- salt
Altogether you only need 10 ingredients to make these cupcakes (including the baking powder and salt)! And it doesn't require any flaxseed to hold them together.
You may want to decorate your cupcakes. I like to use dye-free sprinkles. Unsweetened shredded coconut would also work well in place of sprinkles if you want to keep them totally refined sugar-free. Both are optional but always festive and fun.
What are the health benefits of sweet potatoes?
Sweet potatoes are one of my favorite vegetables to incorporate into recipes whenever possible. Their vibrant orange color lets you know you are getting all that immune-boosting vitamin A (also helpful for vision and bone health). They also offer dietary fiber and potassium and are high in vitamin C. They are convenient and versatile and somehow serve as both a comfort food and health food all at once.
Compared to russet potatoes, sweet potatoes have similar calorie content but offer more fiber. Plus, one medium sweet potato offers almost 700% of your daily recommend intake of vitamin A, while russets offer none. Sweet potatoes offer almost double the amount of vitamin C as compared to russets.
What are the health benefits of unsweetened cocoa powder?
Unsweetened cocoa powder is used in this recipe and is made by roasting and grinding cocoa beans. Years of nutrition research has shown that chocolate may provide health benefits from antioxidants called flavanols found in the cocoa solids (as opposed to the cocoa butter). When consumed in large amounts, studies have shown that flavanols in chocolate may:
- Lower high blood pressure and decrease levels of LDL (bad) cholesterol leading to decreased risk of cardiovascular disease and stroke
- Promote lung health and protect against asthma
- Decrease the risk of diabetes and several types of cancer
- Benefit the brain and preserve cognitive abilities to lower the risk for developing Alzheimer’s disease
- Improve mood and feelings of pleasure
- Benefit the vascular system by reducing the risk of blood clots and increasing blood flow in arteries and the heart
Many recipes call for Dutch-processed cocoa powder, which is cocoa powder that has been alkalized to remove the bitter taste. This actually substantially reduces the flavanols (about 65% of the flavanol content is lost).
Like most foods, eating the least processed and most pure form is the healthiest. Flavanols provide a dark pigment, so visually you can look for a darker color in your cocoa powder for more nutritional benefits.
Looking for more delicious vegan and gluten-free chocolate recipes?
There is no shortage of chocolate recipes on this blog. I truly am a chocoholic at heart and that will likely never change. Here are some of my favorite chocolate recipes that are ALL dairy-free, egg-free, gluten-free, soy-free and peanut-free. Most are refined sugar-free too!
- Baked Chocolate Donuts with Chocolate Ganache Glaze
- No-Cook, No-Avocado Vegan Chocolate Pudding
- The Best Vegan and Refined Sugar-Free Hot Chocolate (made in your blender!)
- Dark Chocolate Avocado Truffles
- Classic Chocolate Chunk Cookies
- Protein-Packed Chocolate Chip Cookie Bars
- Homemade Vegan Chocolate
- No-Bake Brown Rice Crispy Treats with Dark Chocolate Shell and Flaked Sea Salt
- Creamy Chocolate Fudgesicles
- Healthy Chocolate Smoothie
- Healthy Chocolate Mocha Smoothie
- Instant Vegan Chocolate Mousse (made with avocado)
- Pumpkin Chocolate Swirl Muffins
- Vegan and Gluten-Free Healthy Chocolate Chip Cookies
Now, let’s get to making these amazing Vegan Chocolate Sweet Potato Cupcakes!
When you make this recipe, snap a pic and use the hashtag #eatingbyelaine on INSTAGRAM to be featured in my stories.
Vegan Chocolate Sweet Potato Cupcakes with Chocolate Sweet Potato Frosting (gluten-free + refined sugar-free + nut-free)
- Total Time: 40
- Yield: 12 1x
- Diet: Vegan
Description
These rich and decadent vegan chocolate sweet potato cupcakes with chocolate sweet potato frosting are dairy-free, egg-free, gluten-free, nut-free, refined sugar-free and loaded with nutritious sweet potato in every bite! They only require ten ingredients and are made in your blender.
Ingredients
For the Chocolate Sweet Potato Cupcakes
- 2.5 cups old fashioned oats (certified gluten-free if desired)
- ½ cup unsweetened cocoa powder (or cacao powder)
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- ¾ cup pure maple syrup
- ½ cup avocado oil
- ½ cup unsweetened plain plant-based milk (oat, almond etc.)
- 1 cooked sweet potato (~1 cup)*
- 1 tablespoon pure vanilla extract
For the Chocolate Sweet Potato Icing
- 1, 16 ounce sweet potato (~1 cup)*
- ½ cup maple syrup
- 6 tablespoons coconut oil, melted
- 4 tablespoons unsweetened cocoa powder (or cacao powder)
- 1 teaspoon pure vanilla extract
- pinch of salt
Garnish with dye-free sprinkles or unsweetened shredded coconut if desired
Instructions
- Preheat oven to 425 degrees Fahrenheit and add silicone or paper baking cups to a 12-count muffin tin. Set aside.
- For the frosting: In a blender combine the cooked sweet potato (skin already removed), maple syrup, melted coconut oil, cocoa powder, vanilla and salt. Blend on the highest speed until smooth and creamy. If the mixture has trouble blending you can add a tablespoon more of melted coconut oil to get it going. Place the frosting in your refrigerator for at least an hour to allow the frosting to harden.
- For the cupcakes: Clean out and fully dry your blender. Place oats inside and blend on the highest speed for 1 minute until a super fine flour is formed. Be sure there are no chunks of oats remaining before transferring the oat flour to a large mixing bowl with a pour spout. To the mixing bowl, add cocoa powder, baking powder and salt. Stir well. In the blender, add all the wet ingredients (maple syrup, avocado oil, milk, cooked sweet potato and vanilla extract) and blend on the highest speed until smooth. Pour this mixture into the dry mixture in the mixing bowl. Use a hand mixer to incorporate the dry and wet ingredients together and ensure there are no chunks in the batter. Carefully spoon the batter into the paper or silicone baking cups. They will be 100% full and that is okay. Bake at 425 degrees for 10 minutes. Without opening the oven, change the oven temperature to 375 degrees and bake another 10 minutes. Remove from oven, transfer the baking cups to a wire cooling rack and allow to fully cool before decorating.
- To decorate the cupcakes: Cut a tiny hole in the bottom corner of a plastic bag and place a piping tip through the corner. Use a mini spatula to transfer the frosting that has been chilling in the refrigerator into the plastic bag. Seal the plastic bag and squeeze gently to pipe the frosting through the piping tip onto the cupcakes. Start on the perimeter of the cupcake and circle around moving inward after each circle. Serve immediately or store in the refrigerator to prevent the frosting from melting. Decorate with dye-free sprinkles or unsweetened shredded coconut if desired. I used these and these.
Notes
To cook the sweet potato in an Instant Pot: Add sweet potatoes to the steamer basket in your pressure cooker. I layer a couple at once while I’m doing it but you will only need two large sweet potatoes for this recipe. Add 1 cup of water to the pressure cooker and secure lid. Valve should be on sealed. Cook on manual high pressure for 19 minutes. When cooking is complete, manual release and use tongs to transfer the sweet potatoes to a cutting board. Slice through each lengthwise with a knife. The knife should slide through very easily. If not, return to the pressure cooker to cook for another minute or two. Allow the sweet potatoes to cool until you can safely handle them. Peel the skin off and discard.
You could also roast the sweet potatoes in an oven but it could take 40-60 minutes to fully cook. Here are the instructions for that method: Place a baking sheet lined with aluminum foil on the bottom rack of your oven. Preheat your oven to 425 degrees Fahrenheit. Pierce the sweet potato with a fork on one side then place directly on the middle rack (not on a baking sheet and not wrapped in foil). Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for a large sweet potato. The bottom baking sheet will catch any drippings for an easy cleanup. Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potatoes to cool for 5-10 minutes for easier handling. Slice the potatoes in half and split the flesh down the center. Remove the skin.
For this recipe you will only use the inside of the cooked sweet potato - not the skin. Keep the skin on when you cook it and then peel the skin off after it is cooked.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Oven Baked
Keywords: Vegan Chocolate Sweet Potato Cupcakes
Ali says
What kind of sweet potato do you use?
Elaine Gordon says
Any will work. I used orange sweet potato for the cupcakes and a white sweet potato (also known as a Hannah sweet potato) for the frosting. I hope that helps - please let me know if you have any follow up questions.
Karoline says
Can I use an artificial sweetner instead og maple sirup?
Elaine Gordon says
Well the issue would be that it would throw off the consistency. The maple syrup adds a significant amount of liquid and texture to the recipe. I wouldn't recommend skipping it.
Payal jain says
Can I use honey instead of maple syrup?
Elaine Gordon says
I haven't tried it myself but that should work!
E says
I must admit I was skeptical about this recipe but it is incredible! The one thing I can advise others is: know your oven! This was way too hot for my muffins as they started to burn at the top and I found that on lower temperature it worked better. Thank you for this recipe
Elaine Gordon says
Oh, wonderful! So happy to hear you were happily surprised by this one. At what point did the muffins start to burn for you?
E says
It was at around the 8min Mark that I noticed black tips on the muffins. It was in good time, I lowered the temp and placed baking paper on them at this point to stop them browning further (hard to tell when it’s chocolate)
Elaine Gordon says
Yes I agree very difficult to tell. Thanks for getting back to me. Love your parchment paper hack!
Chelsea says
These were amazing! I made them for Easter for my GF and gluten eating family members and they all loved it (especially my 3 year old). I only substituted Earth Balance for the coconut oil because of an allergy.
Elaine Gordon says
Thank you so much!
Lindsey wilson says
Could you swap out the oats for almond flour or cassava flour? I can’t do grains right now
Elaine Gordon says
Hi Lindsey, unfortunately I would say no to both. Oat flour is so different from both of those in terms of texture and how much liquid they each absorb. I wouldn't be able to guarantee either result. I would suggest googling "paleo sweet potato chocolate cupcakes" for something similar. If you need it to be nut-free, vegan or gluten-free then add that to the google search too. I wish I could be more helpful.
Krystal says
Can I get the nutritional facts for this recipe?
Elaine Gordon says
Hi Krystal, At this time I do not have the nutrition facts calculated for this recipe. I hope you get a chance to give it a try though! Best, Elaine
Dwija says
Absolutelyyyyy delicious! No one in the family could tell the cupcakes were made out of sweet potatoes! So healthy and decadent. This recipe is toddler approved as well ☺️
Elaine Gordon says
Thank you so much! I agree you really cannot tell there is sweet potato in this recipe. So happy to hear you enjoyed this one! My kiddos love them as well! 🙂
Jay says
Can you use canned sweet potato for this recipe?
Elaine Gordon says
Totally! Just make sure sweet potato is the only ingredient (i.e. unsweetened and unsalted). Enjoy! 🙂
Sharon says
Hubby and I are on an elimination diet and its one of the hardest things I have ever tried to do…the list of things off the menu is long and painful.
I could have (almost) everything on the list…except the maple syrup…which I added anyhow…Life is too short
I tried the sweet potato frosting.
Cant believe how great it is…
I made too much frosting (only had 8 cupcakes to frost) but I think the hubby will take care of that..
This is a keeper, even after this anti inflammatory elimination diet is over.
34 more days…but who’s counting…
THANK YOU
Elaine Gordon says
Thank you so much for this sweet comment, Sharon! This is exactly why I developed this blog. I personally have multiple food allergies and food sensitivities and wanted to show people how to focus on what you can eat to make life easier and more delicious! I know it can be challenging at first but once you find the right recipes it is totally doable. I hope my blog can be an ongoing resource for you and your husband!
Meena says
I made these and they came out AMAZING! Do they need to be refrigerated?
Elaine Gordon says
Thank you so much, Meena! I'm so happy to hear you enjoyed them and thank you for the five star review! Yes, I think they are best refrigerated for storage to stay fresh longer. I hope that helps!