A healthy alternative to traditional chocolate cupcakes, these vegan triple chocolate sweet potato cupcakes combine simple ingredients and are frosted with two-ingredient sweet potato frosting. They are decadent and fudgy without being overly sweet; perfect for birthday parties or a healthy treat.
HEALTHY VEGAN CHOCOLATE SWEET POTATO CUPCAKES
You probably won't believe me if I told you there are sweet potatoes in this recipe - they're hiding in the cupcakes as well as the frosting. I love disguising vegetables into desserts like this because they add nutrition, fiber and texture, plus they taste nothing like youâ€™d expect. Whenever I make these, everyone is surprised (and impressed) to hear what the main ingredients are!
So, did you ever think that sweet potatoes could make the most luxe chocolate cupcakes and frosting? Well, they can and this recipe is so good!
THIS RECIPE IS
- Low in refined sugar
- Chocolatey and decadent
- Made with simple ingredients
- Easy to make ahead
- Great for kids birthdays or a healthier treat
HOW TO MAKE VEGAN CHOCOLATE SWEET POTATO CUPCAKES
This recipe will require either store bought sweet potato purÃ©e or homemade. I provide instructions below on how to make sweet potato purÃ©e at home. If you plan to make your own, it does require a bit of planning, however, sweet potato purÃ©e can be made in about 30 minutes or a few days in advance (see below section on make-ahead and storage options).
Once you have sweet potato purÃ©e, the cupcakes come together in about 15 minutes and bake for roughly 30 minutes. While the cupcakes cool, you will need to prepare the chocolate sweet potato frosting which is as easy as melting chocolate into sweet potato purÃ©e and then letting it cool to room temperature before frosting the cupcakes.
In total, this recipe takes about 45 minutes to make, however, this does not account for the time involved in making sweet potato puree (so add another 30 minutes to the total if you go this route).
To make vegan triple chocolate sweet potato cupcakes, you will need:
- spelt flour or whole wheat flour
- Ground flaxseed
- Sweet potato purÃ©e
- Cocoa powder
- Baking soda
- Baking powder
- Plant based milk
- Olive oil
- Vanilla extract
- Semi sweet chocolate chips
TWO INGREDIENT CHOCOLATE SWEET POTATO FROSTING
Vegan chocolate sweet potato frosting is one of the most spectacular surprises. It's made by combining just two ingredients: chocolate and sweet potato puree. The texture of sweet potato frosting is spot on and it tastes just like the real deal, only slightly less sweet (traditional frosting are far too sweet for my taste, anyway).
Sweet potato frosting has been around for many years, but was made popular by Genevieve Ko with her School-Party Sheet Cake recipe. Her recipe was picked up by Food52 and this amazing two-ingredient frosting gained more well deserved recognition. It's really quite amazing!
A GREAT RECIPE FOR KIDS AND ADULTS
If you have children or you wanting to limit your refined sugar intake, this recipe is a great alternative to sugar-laden conventional chocolate cupcakes.
My son is a huge fan, as is my husband; this is my favourite way to get a somewhat healthier chocolate cupcake fix without sacrificing taste and texture. These vegan triple chocolate sweet potato cupcakes hit all the marks, in my humble opinion. I make this recipe for my sons birthday parties and itâ€™s always a hit!
NUTRITIOUS SWEET POTATOES
Sweet potatoes are an excellent source of vitamin A, in the form of beta-carotene, a great source of vitamin C, manganese, vitamin B6, potassium and dietary fiber, among other amazing nutrients.
HOW TO MAKE SWEET POTATO PURÃ‰E
If you canâ€™t find sweet potato purÃ©e at your local grocer, you can make it at home. To make enough for this recipe, you will want to use about 3 medium sweet potatoes, or two large ones.
First, wash and peel the sweet potatoes. Carefully chop them into 1â€ pieces and place them into a steamer. Cook the sweet potatoes until theyâ€™re easily pierced with a fork, then carefully transfer them into a food processor or immersion blender system and purÃ©e until very smooth. That's it!
MAKE AHEAD OPTIONS AND STORAGE
If youâ€™re pressed for time, you can prepare the sweet potato purÃ©e and the cupcakes a few days in advance and keep them covered in the fridge until you need them.
The only portion of this recipe that needs to be made fresh is the frosting - you can make the sweet potato purÃ©e in advance, but wait to make the frosting until a few hours before you plan to serve.
Unlike conventional frostings, sweet potato frosting does not harden over, and it wonâ€™t maintain its malleability/softness past a day. The key is to make and use the frosting the same day you plan to serve the cupcakes.
However, I have enjoyed this recipe up to three days later and find the texture of the frosting to be just as enjoyable. The frosted cupcakes can be kept covered in the fridge up to three days.
I hope you will be pleasantly surprised with my vegan triple chocolate sweet potato cupcakes and enjoy them as necessity dictates.
If you make this recipe, be sure to tag me on Instagram @the_simple_green so I can see!
LOOKING FOR MORE CHOCOLATE RECIPES?
If you enjoy this recipe, be sure to check out some of these favorites:
Double Chocolate Beetroot Cake [dairy-free & vegan]
Vegan Chocolate Bundt Cake with Peppermint Ganache
Vanilla Cupcakes with Chocolate Lavender Cashew Frosting [vegan]
Double Chocolate Chickpea Flour Cookies
Vegan Triple Chocolate Sweet Potato Cupcakes
A healthier alternative to traditional chocolate cupcakes, these vegan triple chocolate sweet potato cupcakes are made with simple ingredients and two-ingredient chocolate sweet potato frosting; you will never guess sweet potatoes are in it. Fudgy and not overly sweet, this recipe is great for birthday parties or for a healthier treat.
Chocolate Sweet Potato Cupcakes
- 2 tbsp ground flaxseed
- 4 tbsp water
- 1 ¾ cups spelt flour or whole wheat flour
- ½ cup organic cane sugar
- 5 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
- ¾ cup plant-based milk
- ½ cup olive oil
- ½ cup sweet potato puree *see notes
- 1 teaspoon pure vanilla extract
- ½ cup semi sweet chocolate chips
Chocolate Sweet Potato Frosting
- 430 grams of sweet potato puree
- 10 ounces (1 ⅔) cups semisweet chocolate chips
Make the Cupcakes
Preheat the oven to 350°F and line a 12-tin muffin tray with cupcake liners.
In a medium bowl, mix together the flax meal and water, set aside for 5-10 minutes. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
To the flax mixture, add the olive oil, plant-based milk, sweet potato puree*, and vanilla extract; mix until well incorporated. Add the sweet potato mixture to the flour mixture and stir just until the flour is incorporated. Mix in the chocolate pieces until evenly distributed, then spoon the batter into the prepared muffin tins, about ⅔ full.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Remove from the oven and cool completely before frosting.
Prepare the Frosting
In a medium saucepan, add the sweet potato puree* and heat over medium low until warmed through, stirring frequently. Remove from heat and add in the chopped chocolate stirring continuously until the chocolate is melted and incorporated evenly.
Cool the frosting, stirring occasionally, until it reaches room temperature (it should have the same consistency of store-bought frosting- holding stiff peaks, yet soft enough to be spread or piped with ease).
Spread the frosting on each cooled cupcake and enjoy.
To make sweet potato puree: peel 2 large or 3 medium sweet potatoes and steam them until they are easily pierced with a fork. Puree the cooked sweet potato with a hand blender or food processor until smooth.
Unlike conventional frostings, sweet potato frosting does not crust over, and it doesn't maintain its malleability/softness past a day. The key is to make and use the frosting the same day you plan to serve the cupcakes. The frosted cupcakes will keep in the fridge up to three days.