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Healthy Chocolate Raspberry Cupcakes

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Cuisine: gluten-free, vegan

Scale

Ingredients

Wet:

  • 1/2 cup plus 2 tablespoons mashed sweet potato
  • 1/2 cup plus 2 tablespoons almond milk (at room temperature)
  • 1/2 cup dark chocolate chips (melted)
  • 1/3 cup maple syrup
  • 1/4 cup coconut sugar
  • 2 tablespoons avocado oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar

Dry:

  • 1 1/2 cups gluten free oat flour
  • 1/2 cup cacao powder
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Frosting :

  • 1 cup raw cashews (soaked overnight and drained)
  • 1/3 cup plus 2 tablespoons melted coconut butter
  • 2 tablespoons maple syrup
  • 2 teaspoons lemon
  • 1 pint raspberries (mashed)

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners. Set aside.
  2. In a bowl, stir together all of the wet ingredients.
  3. In a separate bowl, whisk together all of the dry ingredients.
  4. Add the wet into the dry and stir to combine. Scoop the batter into the prepared pan. Bake for 20-24 minutes or until the tops of the cupcakes spring back when touched. Remove from the oven. Let cool in the muffin tin for 5 minutes. Transfer the muffins to a cooling rack and let cool completely.
  5. Once the muffins have cooled completely, add the frosting ingredients, except the raspberries to a blender. Blend until smooth, scraping down the sides as needed. Pour into a bowl and fold in the raspberries. Frost each cupcake and serve.