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
- 1 3/4 cup + 2 tablespoons store-bought oat flour
- 1/2 cup unsweetened cocoa powder (or cacao powder)
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3/4 cup pure maple syrup
- 1/2 cup avocado oil
- 1/2 cup unsweetened plain plant-based milk (oat, almond etc.)
- 1, 16 ounce cooked sweet potato (~1 cup), skin removed*
- 1 tablespoon pure vanilla extract
For the Chocolate Sweet Potato Icing
- 1, 16 ounce cooked sweet potato (~1 cup), skin removed*
- 1/2 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
- Prepare the frosting. Add the cooked sweet potato (skin already removed), maple syrup, melted coconut oil, cocoa powder, vanilla and salt to a blender. Blend on the highest speed until smooth and creamy. If the mixture has trouble blending you can add a little bit more melted coconut oil (1 tbsp) to get it going. Place the frosting in the refrigerator for at least an hour to allow it to harden.
- Preheat oven to 425 degrees Fahrenheit. Add silicone or paper cupcake liners to a 12-count muffin/cupcake tin. Set aside.
- Add dry ingredients to the large bowl. Stir the oat flour, cocoa powder, baking powder and salt until well combined.
- Blend the wet ingredients. Add the maple syrup, avocado oil, non-dairy milk, cooked sweet potato and vanilla extract to a blender and blend on the highest speed until smooth.
- Combine ingredients to create the cupcake batter. Pour the mixture from the blender into the mixing bowl with the dry ingredients. Use a hand mixer to incorporate them together and ensure that there are no chunks in the batter.
- Spoon the batter into the cupcake tin. Each cup will be 100% full and that is okay.
- Bake the cupcakes. Place the cupcake tin into the preheated oven and bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375 degrees without opening the oven door and bake for an additional 10 minutes.
- Allow cupcakes to cool. Remove from the oven and transfer the cupcakes to a wire rack to allow them to cool to room temperature before decorating.
- Decorate the cupcakes using a piping bag. 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 an airtight container in the refrigerator to prevent the frosting from melting. Decorate with dye-free pink or rainbow sprinkles or unsweetened shredded coconut if desired.
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 25 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.
To cook the sweet potatoes in an oven (40-60 minutes): Place a baking sheet lined with aluminum foil on the bottom rack of your oven. Preheat your oven to 400 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 50 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 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
