RecipesDessertsHealthy Chocolate Cupcakes

Healthy Chocolate Cupcakes

10 min
Prep Time
20 min
Cook Time
30 min
Total Time
cover
Preview

Healthy Chocolate Cupcakes

10 min
Prep Time
20 min
Cook Time
30 min
Total Time

These scrumptious vegan, low-sugar chocolate cupcakes are topped with an easy two-ingredient frosting with a secret ingredient - sweet potato! They taste so good, no one will ever guess there is a vegetable in them!

Avg 4.6 stars (92)
Rate this recipe
https://static.chloeting.com/recipes/63573f210a75098f210259e1/images/healthy-chocolate-cupcakes-1666677853427-1.webp

Ingredients (12 servings)

MetricImperial
Cupcakes
200g sweet potato puree
83g apple sauce
240ml milk
2 tbsp coconut oil, melted
2 tbsp apple cider vinegar
1/2 tsp stevia extract
1 tsp vanilla extract
200g all purpose flour
5 tbsp dutch cocoa powder
1 tsp baking soda
1/4 tsp salt
Frosting
200g sweet potato puree
130g semi-sweet chocolate chips
-Pinch of salt

Bake the cupcakes

  1. Preheat oven to 180°C / 350°F and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine sweet potato puree, apple sauce, milk, melted coconut oil, apple cider vinegar, stevia and vanilla extract.
  3. In another mixing bowl, combine flour, cocoa powder, baking soda and salt.
  4. Add wet mixture into dry mixture and mix until just combined. Do not overmix.
  5. Transfer batter to lined muffin tin. Bake for 20 minutes or until an inserted stick comes out clean.
  6. Let cupcakes cool completely before frosting.

Make the frosting

  1. While waiting for cupcakes to bake and cool, make the frosting.
  2. Heat up sweet potato puree until warm and transfer to a food processor. The sweet potato puree should be warm enough to melt the chocolate chips.
  3. Add chocolate chips and salt. Process until chocolate is melted and fully combined with the sweet potato puree.
  4. Let frosting cool then transfer to a piping bag then frost and decorate your cupcakes as desired.
Notes
  • Frosted cupcakes will keep in room temperature for 1 day or in the fridge for 3-4 days.
  • For this recipe, the best way to prepare the sweet potato puree is to process baked sweet potato in a food processor or high speed blender until very smooth. Avoid using boiled or steamed sweet potato as it will have too much moisture.
  • You can use any milk of choice.
  • Feel free to substitute stevia with any other sweetener of choice.
  • Top the cupcakes with these Ghost Meringue Cookies for a fun Halloween themed treat!