Chocolate Sweet Potato Cupcakes
Sweet potatoes are a healthy staple that land on your grocery list regularly. You’ve roasted, mashed, and baked them, but have you used them in…cupcakes?
Enter Chocolate Sweet Potato Cupcakes, which are all moist chocolate cake and rich chocolate icing—no grains or white sugar needed.
The recipe was dreamed up by Solana Nolfo, NLC, a star holistic health coach and baker who’s a graduate of The Nutritious Life Certification program.
Recipe By Solana Nolfo. Follow Solana on Instagram at @solanastar.
INGREDIENTS
- 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)
DIRECTIONS
- For the Cake: Preheat oven to 350 F.
- Using a large mixing bowl, combine the ingredients one at a time in the order listed above.
- Scoop batter out evenly into a lined 12-cup muffin or cupcake pan. Bake for 18-20 minutes or until done.
- For the Icing: Using a small saucepan, melt together the coconut oil and chocolate chips.
- Put in fridge to cool and thicken for 20-25 minutes, then remove and stir.
- Dip cooled cupcakes (top down) into icing. Sprinkle tops with cacao nibs if using (approximately 1/4 teaspoon of nibs on each).
- Set in fridge.
WHY WE LOVE THIS RECIPE
While the sweet potatoes provide powerful antioxidants like beta-carotene, you’ll get servings of healthy fats from both the coconut oil and almond flour. Not to mention the presence of cacao, that magical food linked to cardiovascular health, stress relief, and so much more.