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.
Servings 12 cupcakes
Calories 419kcal
Ingredients
Chocolate Sweet Potato Cupcakes
- 2 tablespoon ground flaxseed
- 4 tablespoon water
- 1 ¾ cups spelt flour or whole wheat flour
- ½ cup organic cane sugar
- 5 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon 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
Instructions
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).
Assembly
- Spread the frosting on each cooled cupcake and enjoy.
Notes
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.
Nutrition
Calories: 419kcal | Carbohydrates: 49g | Protein: 6g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 231mg | Potassium: 478mg | Fiber: 7g | Sugar: 23g | Vitamin A: 9144IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 4mg
