Hey you! Are you ready for something AMAZING? Well duh, of course you are! These 10-Ingredient Chocolate Sweet Potato Cupcakes with Avocado Chocolate frosting take just under 35 minutes and have your name written all over them. They’re unbelievably chocolatey, rich, and gooey, but are totally healthy. They’re made with whole ingredients, come without refined sugar and are vegan and gluten-free! They’re easy enough to whip up in a flash if you’re prepping for a party or want to serve up something special for a night at home. I do have one warning: this recipe is highly addictive. The cupcakes I whipped up to shoot these photos barely lasted 5 minutes after the camera shut off!
You might be reading this recipe name and thinking, “sweet potatoes and avocados in cupcakes? What the heck?” While these ingredients might sound a bit strange in your average dessert, they’re surprisingly amazing with chocolate. What they do is add an incredible amount of moisture and body to the cupcakes in a similar way to the way eggs and milk act in ordinary cupcake batter and frosting.
My poor sister was over when I decided to test out this crazy idea for a cupcake recipe the first time. I must have cooked about 12 versions before finally finding this drool-worthy recipe! We were totally stuffed from trying chocolate cupcakes all day but both tried the first bite of this and instantly knew that this was the magic mix. Yep – magic cupcakes are very real.
One other “magical” ingredient in this recipe is apple cider vinegar. What the vinegar does is react with the baking soda to give your batter the same sort of lift that you might find with eggs. Its natural tartness is perfect against the sweet potato and it’s a great way to balance out the dish.
Curious about other ingredients in this recipe? Raw cacao powder is an absolutely unbelievable ingredient. It has about 20 times the antioxidants of processed cocoa powder and is the stuff that actually makes dark chocolate healthy. Plus, the flavor is much deeper and richer than regular cocoa powder. If you don’t have cacao powder on hand, it’s totally fine to use cocoa powder. I promise your cake will still be amazing! The sweet potatoes in the base are one of the best foods out there for you and have this fantastic naturally sweet flavor. They’re extremely healthy too – loaded with beta-carotenes which are amazing for your skin and help you get a gorgeous natural glow.
You can either steam and puree fresh sweet potatoes or use the canned version. I do recommend taking the extra time to steam them as it will really enhance the sweetness of your cupcakes, but you can absolutely use canned sweet potato puree if you’re short on time.
- 1 medium sweet potato (or 1 cup puree)
- 2 teaspoons vanilla extract
- ½ cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 2/3 cup almond milk
- ½ cup fine almond flour
- 1 cup brown rice flour
- ½ cup raw cacao powder
- 1 ½ teaspoons baking soda
- 2 tablespoons melted coconut oil (optional)
- 1 very ripe large avocado
- ½ cup cacao powder
- ½ cup maple syrup
- Fresh raspberries
- Preheat your oven to 350*F.
- Start by prepping your sweet potatoes. Peel, roughly chop, then steam them for about 5-10 minutes, or until you can easily put a fork through a chunk. Next, remove the sweet potato chunks from your steamer and puree in a blender or food processor until smooth.
- Add the sweet potato mixture to a large mixing bowl, add the remaining ingredients (coconut oil is optional) and stir the mixture until combined.
- Line a 12-unit cupcake pan with coconut oil or parchment paper squares, add equal parts of your cupcake batter to the forms, and add to the oven. Bake for about 20 minutes, or until you can stick a fork inside a cupcake and have it come out clean. Remove from the oven, set aside, and let cool completely before adding the frosting.
- To make the frosting, simply blend the avocado, cacao powder, and maple syrup together in a strong blender or food processor until smooth. Spread the frosting onto the cooled cupcakes, top with a raspberry, and serve up!