Healthy Chocolate Cupcakes
Ingredients
The cupcakes
-
¾
cup
sweet potato puree
-
⅔
cup
oat flour
-
⅓
cup
hemp protein powder
-
¼
cup
flaxseed meal
-
¼
cup
cornstarch
-
⅓
cup
granulated sweetener of choice
-
1
tsp
baking soda
-
½
tsp
salt
-
9
pieces
dates
-
⅔
cup
water, warm
-
½
cup
unsweetened dark cocoa powder
-
1
Tbsp
coconut oil
-
1
Tbsp
apple cider vinegar
-
1
tsp
vanilla extract
The frosting
-
½
block (~182 grams)
silken tofu
-
½
cup
granulated sweetener of choice
-
½
cup
unsweetened dark cocoa powder
-
⅓
cup
avocado
-
1
tsp
vanilla paste (or vanilla extract)
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
- Boil water in a medium saucepan and add chopped sweet potato, cover, and simmer until fork tender.
- In a large mixing bowl, combine oat flour, protein powder, flaxseed meal, cornstarch, sweetener, baking soda, and salt.
- Drain and puree the cooked sweet potato and dates in a food processor, adding water as needed for smoothness.
- Warm water and mix in cocoa until smooth, then combine with the sweet potato mixture and dry ingredients.
- Add coconut oil, vinegar, and vanilla, stirring until just combined.
- Fill each muffin cup about ⅔ full and bake for 16 minutes, checking with a toothpick.
- Allow cupcakes to cool completely before frosting.
- For the frosting, blend tofu, sweetener, cocoa, avocado, and vanilla until smooth.
- Frost the cooled cupcakes and enjoy!
Nutrition Facts (estimated)
Servings
12
Calories
180
Total fat
7g
Total carbohydrates
25g
Total protein
6g
Sodium
150mg
Cholesterol
0mg
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