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Healthy Vegan Chocolate Cupcakes

The healthiest vegan chocolate cupcakes around, but they're nothing short of amazing!

Prep Time
25 mins
Cook Time
25 mins
Cooling Time
1 hr
Total Time
45 mins
Servings: 12 Cupcakes
Calories: 204 kcal
Course: Dessert
Cuisine: American , Canadian

Ingredients

Wet Ingredients
  • 6 tablespoons sweet potato puree from approx. 1 medium roasted orange flesh sweet potato
  • ¾ cup almond milk or other plant-based milk
  • ½ cup maple syrup
Dry Ingredients
  • 150 grams blanched almond flour approx. 1.5 cups
  • 130 grams oat flour approx. 1.5 cups
  • ⅓ cup raw unsweetened cocoa powder
  • 2.5 teaspoons baking powder
  • ¼ teaspoon sea salt
For the Frosting
  • 1 cup black beans cooked or canned
  • 2 tablespoons raw unsweetened cocoa powder
  • ¼ cup maple syrup

Instructions

Before you begin
    Cup of Yum
  1. To prepare the sweet potato: Preheat your oven to 425°F/218°C. Then scrub the potato clean and place it on a baking sheet and roast for approx. 35-45 minutes, or until easily pierced with a fork. OR, if you have an air fryer, you can air fry using this method to save time. Set aside.
For the cupcakes
  1. Preheat the oven to 350°F/176°C and line a muffin pan with parchment liners.
  2. Peel the sweet potato or scoop out the flesh and mash it on a plate. Then measure six tablespoons (not more) to be used for the batter and place it into a large bowl. Add the milk and maple syrup to the same bowl and whisk to combine.
  3. Next, add all of the dry ingredients to the same bowl and stir until combined.
  4. Divide the batter between your 12 muffin tins and bake for 20-22 minutes, or until a toothpick inserted in the middle comes out clean. Set aside to completely cool before frosting them.
For the frosting
  1. Add all the frosting ingredients to a high-speed blender or food processor and blend until smooth. Once the cupcakes have cooled, use a piping bag to frost them and enjoy.

Notes

  • Weigh your flour for the most accurate results. I highly recommend that you do not rely on cup measurements when baking. If you don’t have a kitchen scale, you may spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
  • Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can start to lose its effectiveness.
  • If possible, roast your sweet potato one day in advance, or several hours before you plan to bake the cupcakes.
  • Let your cupcakes cool in the muffin pan for at least 10 minutes before handling them. Then transfer them to a cooling rack to completely cool BEFORE frosting them.
  • These taste best on days 1-2, but you may store leftovers in the fridge for up to 4 days. Keep them in a sealed container to preserve moisture. Or freeze unfrosted cupcakes in a freezer-safe airtight container for up to 3 months. I recommend making the frosting fresh before serving.

Nutrition Information

Calories 204cal (10%) Carbohydrates 30g (10%) Protein 6g (12%) Fat 8g (12%) Sodium 164mg (7%) Potassium 221mg (6%) Fiber 5g (20%) Sugar 13g (26%) Vitamin A 1422IU (28%) Vitamin C 1mg (1%) Calcium 133mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Cupcakes

Amount Per Serving

Calories 204

% Daily Value*

Calories 204cal 10%
Carbohydrates 30g 10%
Protein 6g 12%
Fat 8g 12%
Sodium 164mg 7%
Potassium 221mg 5%
Fiber 5g 20%
Sugar 13g 26%
Vitamin A 1422IU 28%
Vitamin C 1mg 1%
Calcium 133mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.