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.
For the Chocolate Sweet Potato Cupcakes
- 2.5 cups old fashioned oats (certified gluten-free if desired)
- 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 cooked sweet potato (~1 cup)*
- 1 tablespoon pure vanilla extract
For the Chocolate Sweet Potato Icing
- 1, 16 ounce sweet potato (~1 cup)*
- 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
- 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.
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.
- Category: Dessert
- Method: Oven Baked
Keywords: Vegan Chocolate Sweet Potato Cupcakes