Healthy Chocolate Cupcakes with Chocolate Frosting

Healthy Chocolate Cupcakes with Chocolate Frosting

There is only one thing better than chocolate, and that’s melted chocolate.

And if you ever wanted to live off just chocolate, these healthy chocolate cupcakes with chocolate frosting are the closest you’re gonna get to reaching that life goal.

Healthy Chocolate Cupcakes with Chocolate Frosting

Muffins might technically be a better way to describe these guys because, while they are light and airy, they’re a bit chewier than a cupcake. But, cupcake sounds so much more delectable. And, you puts frosting on a muffin!? (side note: probably me. I’d probably frost a muffin…)

Another side note, who decided creamy whipped toppings should be named after cold things?? FROST-ing. ICE-ing. I just now realized that, but I’m assuming there’s a reason.

Healthy Chocolate Cupcakes with Chocolate Frosting

Watch out, because this train is getting waaaaaayyyy off track. Anyways….

CUPCAKES! We’re talking about cupcakes.

Like I said, these cupcakes have a bit of a chewier texture, but are still sweet and chocolate-y. They get a lot of their sweetness naturally from dates and, SURPRISE, sweet potatoes! The sweet potato puree also gives these cupcakes their creaminess and is used, in part, as a flour replacement. So, you’re getting tons of health benefits like Vitamin A and fiber.

Healthy Chocolate Cupcakes with Chocolate Frosting

But, for me anyways, the star of the show here is the chocolate frosting. It literally takes only 5 ingredients and 5 minutes to make. Also, it’s packed with protein, healthy fats, and antioxidants. So, for all those times you have wanted to grab that tub of icing and eat it by the spoonful, here is your chance! It’s rich and creamy and pretty close to eating straight up melted chocolate, if you ask me.

Healthy Chocolate Cupcakes with Chocolate Frosting

Chocolate on chocolate couldn’t get any better, but you could really eat this frosting with anything and it’d be a-mah-zing. Spread it on toast; mix in some fresh fruit; use it as a salad dressing. Okayyyy….maybe that last one went too far, but if you were ever going to make a dessert salad, this would be the way to go!

Make your tummies happy and whip these chocolate cupcakes up today!

Healthy Chocolate Cupcakes with Chocolate Frosting


Yields 12 cupcakes

Healthy Chocolate Cupcakes with Chocolate Frosting

Gluten Free; Vegan; Low Sugar; High Protein; Egg Free; Dairy Free

40 minPrep Time

16 minCook Time

56 minTotal Time

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Ingredients

    Cupcakes
  • 3/4 cup sweet potato puree
  • 2/3 cup oat flour
  • 1/3 cup hemp protein powder
  • 1/4 cup flaxseed meal
  • 1/4 cup cornstarch
  • 1/3 cup granulated sweetener of choice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 9 dates
  • 2/3 cup water, warm
  • 1/2 cup unsweetened dark cocoa powder
  • 1 Tbsp coconut oil
  • 1 Tbsp + 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • Frosting
  • 1/2 block (~182 grams) silken tofu
  • 1/2 cup granulated sweetener of choice
  • 1/2 cup unsweetened dark cocoa powder
  • 1/3 cup avocado
  • 1 tsp vanilla paste (can sub for vanilla extract)

Instructions

  1. Preheat oven to 350 F and line a 12-cup muffin tin with liners.
  2. For the cupcakes, fill a medium sauce pan about 1/3 full with water. Bring the water to a boil.
  3. Add about 2/3 of a medium sweet potato, chopped, to the boiling water, cover, and reduce the heat to keep the water at a simmer.
  4. Cook the sweet potato until it is fork tender (about 10-12 min).
  5. While the sweet potato is cooking, in a large mixing bowl, combine the oat flour, protein powder, flaxseed meal, cornstarch, sweetener, baking soda, and salt.
  6. Once done, drain the sweet potato and puree it, along with the dates, in a food processor or blender. If needed, as a few splashes of water to get the mixture completely smooth.
  7. Warm the water, but don't bring it to a boil.
  8. Add the cocoa to the warm water and stir until there are no clumps of cocoa.
  9. Add the potato puree/date mixture and the cocoa mixture to the dry ingredients.
  10. Add the oil, vinegar, and vanilla. Stir just until everything is combined.
  11. Fill each muffin cup about 2/3 full (equal to about 1/6 cup of batter).
  12. Bake for 16 min. or until a toothpick inserted into the center comes out with a little bit of batter, but no big crumbs.
  13. Allow to cool completely before icing.
  14. For the frosting, in a medium-sized bowl, add the tofu (don't press/squeeze out water from the tofu), sweetener, cocoa, avocado, and vanilla paste/extract.
  15. Using an electric hand mixer, combine the ingredients until completely smooth (about 1 min.)
  16. Frost your cooled cupcakes with your deliciously creamy icing.
  17. Eat and enjoy! (and maybe share 😉 )
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http://HealthyHacks.net/healthy-chocolate-cupcakes-chocolate-frosting/


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2 Comment

  1. Yum! These cupcakes look SO moist. I love the idea of using avocado in the frosting!
    1. Thanks, Jam! I could seriously eat that frosting by the spoonful!

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