Chocolate Sweet Potato Dessert Cupcakes

Recipe Info

  • Servings: 1


  • Cake:
  • 3/4 cup mashed sweet potato (make sure it is smooth)
  • 3 eggs, beaten
  • 3 tablespoons coconut oil (very soft or melted)
  • 2 teaspoons vanilla extract
  • 1/2 cup cacao powder
  • 4 tablespoons coconut sugar (can use 5-6 tablespoons for a sweeter cake but I like it less sweet!)
  • 1 cup almond flour
  • 1 teaspoon baking soda
  • 1/4 cup semi-sweet chocolate chips
  • Icing (Optional):
  • 3 tablespoons coconut oil
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon cacao nibs, as topping (optional)




  1. Preheat oven to 350°.
  2. Using a large mixing bowl, combine the ingredients one at a time in the order listed above.
  3. Scoop batter out evenly into a lined 12-cup muffin or cupcake pan. Bake for 18-20 minutes or until done.


  1. Using a small saucepan, melt together the coconut oil and chocolate chips.
  2. Put in fridge to cool and thicken for 20-25 minutes, then remove and stir.
  3. Dip cooled cupcakes (top down) into icing. Sprinkle tops with cacao nibs if using (approximately 1/4 teaspoon of nibs on each).
  4. Set in fridge.

Recipe by Solana Nolfo.

Moist chocolate cake and rich chocolate icing—no grains or white sugar needed. You’re convinced already, right?