Incredibly fudgy and decadent Paleo flourless chocolate cupcakes that are secretly healthy! Made with sweet potato and cocoa powder, you’ll never believe these wholesome cupcakes are gluten-free, grain-free, dairy-free and Paleo!
If I had to choose one vegetable to eat for the rest of my life it would be sweet potato because it can be transformed into almost anything. Craving mashed potatoes or french fries? Sweet potatoes can take care of that. Blueberry bread, gingerbread loaf, or sweet potato casserole? Yep, those too.
Paleo Flourless Chocolate cupcakes? You bet!
Why you’ll love these secretly healthy Paleo flourless chocolate cupcakes.
Take one bite of these incredibly fudgy and decadent cupcakes and you’ll be shocked to know that these chocolate cupcakes are made secretly healthy with sweet potato! Not only that, they’re also completely gluten-free, grain-free, fourless, dairy-free, low in sugar and so easy to make!
These are truly my new favorite cupcakes and are about to be yours too!
What do flourless paleo sweet potato cupcakes taste like?
To me, these cupcakes taste extra fudgy and rich from the combination of cocoa powder and chocolate chips. They’re also deliciously sweet but only contain a bit of coconut sugar. .
Believe me, no one will ever know that sweet potato is the base of these flourless chocolate cupcakes!
Not only do sweet potato and cocoa powder make these cupcakes the perfect fudgy texture, they provide plenty of nutrients too!
How are these chocolate cupcakes secretly healthy?
The fiber from the sweet potato helps slow the absorption of sugar to balance blood sugar levels and prevent the crash we often feel after indulging in too many sweets. Sweet potatoes are also a good source of beta-carotene, the antioxidant responsible for it’s orange color, and the precursor to vitamin A.
Cocoa powder is rich in antioxidants and minerals such as magnesium, zinc and potassium and can help lower inflammation.
Ingredients for flourless paleo chocolate cupcakes.
One of my favorite things about these cupcakes is that they only require a few simple ingredients you probably already have in your paleo pantry. To make them you will need…
Sweet potato
Cocoa powder
Coconut oil
coconut sugar
Enjoy life semi-sweet chocolate chips
Baking powder/baking soda
Vanilla extract
Sea salt
Eggs
For the chocolate frosting
Palm shortening
Coconut oil
Maple syrup
Arrowroot starch
Cocoa powder
Vanilla extract
How to make sweet potato cupcakes.
Now that we’ve gathered all the ingredients let’s get baking!
First, you’ll need to begin by cooking the sweet potatoes. I find that roasting the sweet potato lends the sweetest flavor since it begins to caramelize, so that’s what I’ve done here. However, if you’re short on time steaming works just as well!
To begin, rinse the sweet potatoes and, using a fork, poke a few holes in the potato. This allows steam to release while baking. Bake at 400° F for about 45-60 minutes or until soft when pierced with a fork. Once cooked, remove from the oven and allow to cool slightly.
Add the coconut oil, coconut sugar, chocolate chips and vanilla to a medium saucepan and stir until the coconut oil and chocolate are melted.
Whisk in the eggs and transfer to the bowl of a food processor.
Add the sweet potato, cocoa powder, baking soda, and sea salt and mix all ingredients until a smooth batter forms.
Line a muffin tin with 12 muffin liners and add about 1/4 c of the cupcake batter into each tin.
Bake the cupcakes at 350 F for 18-20 minutes or until a toothpick comes out clean. Set aside and allow to cool while you prepare the frosting.
How to make the chocolate frosting.
Add the palm shortening, coconut oil maple syrup, and vanilla to a medium mixing bowl and using a handheld mixer, beat to combine.
Add the dry ingredients and beat on high for 1-2 minutes until the frosting is well combined and becomes light and slightly fluffy.
That’s it! All you have to do now is frost your cupcakes and enjoy!
You’ll want to be sure that the cupcakes have cooled completely before frosting or the palm shortening in the frosting will melt and become too thin and runny.
What kind of sprinkles can I use?
While not completely Paleo since they contain corn starch, these India Tree Nature’s and Color Kitchen sprinkles are naturally colored with foods like beets, turmeric, and spirulina and are a healthier dye free option. These are another great option and don’t contain corn starch!
How to store flourless sweet potato cupcakes?
Store your frosted cupcakes in the refrigerator for up to five days, and in the freezer for 3 months. Simply remove the cupcakes from the fridge or freezer and allow them to come to room temperature for about an hour before serving.
I hope you enjoy these cupcakes as much as I do! If you try this recipe be sure to leave a comment below and share a picture on instagram. I love to see what you’re baking!
More baking recipes you’ll love:
Carrot Cake Cupcakes with Vegan Cream Cheese Frosting
The Best Ever Paleo Cinnamon Coffee Cake
Want to save this recipe for later? Add it to your favorite recipe board on pinterest!
PrintFlourless Sweet Potato Chocolate Cupcakes (Gluten-free, dairy-free, Paleo, Nut-free)
Incredibly fudgy and decadent Paleo flourless chocolate cupcakes that are secretly healthy! Made with sweet potato and cocoa powder, you’ll never believe these wholesome cupcakes are gluten-free, grain-free, dairy-free and Paleo!
Ingredients
For the cupcakes:
1 c mashed sweet potato
½ c coconut oil, melted
5 oz chocolate chips
½ c cocoa powder
⅓ c coconut sugar
2 eggs
2 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
Frosting
½ c palm shortening
2 tbs coconut oil
3-4 tbs maple syrup
1 tbs arrowroot powder
1/3 c cocoa powder
1 tsp vanilla extract
Instructions
To begin, rinse the sweet potatoes and, using a fork, poke a few holes in the potato. This allows steam to release while baking. Bake at 400° F for about 45-60 minutes or until soft when pierced with a fork. Once cooked, remove from the oven and allow to cool slightly.
Add the coconut oil, coconut sugar, chocolate chips and vanilla to a medium saucepan and stir until the coconut oil and chocolate are melted.
Whisk in the eggs and transfer to the bowl of a food processor.
Add the sweet potato, cocoa powder, baking soda, and sea salt and mix all ingredients until a smooth batter forms.
Line a muffin tin with 12 muffin liners and add about 1/4 c of the cupcake batter into each tin.
Bake the cupcakes at 350 F for 18-20 minutes or until a toothpick comes out clean. Set aside and allow to cool while you prepare the frosting.
To make the frosting:
Add the palm shortening, coconut oil maple syrup, and vanilla to a medium mixing bowl and using a handheld mixer, beat to combine.
Add the dry ingredients and beat on high for 1-2 minutes until the frosting is well combined and becomes light and slightly fluffy.
Be sure that the cupcakes have cooled completely before frosting or the palm shortening in the frosting will melt and become too thin and runny.
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