These Gluten Free Chocolate Cupcakes are so delicious and you wouldn’t know there’s a vegetable in the batter! They’re easy to make, indulgent and gluten free friendly.

Gluten Free Chocolate Cupcake topped with Chocolate Cream Cheese frosting and cut in half.

These are the best cupcakes I have ever made. And quite honestly, probably some of the best I’ve ever eaten!

These Gluten Free Chocolate Cupcakes without Butter are the perfect sweet treat to end the day or to make for a celebration. They’re simple, easy to make, indulgent and absolutely delicious!

The ingredients used are high quality, leaving you with a better-for-you cupcake that will have you reaching for more without any guilt.

You can’t taste the sweet potato in the cupcake but they provide many benefits to the recipe, which I share below!

Main Ingredients

Gluten Free Chocolate Cupcake Ingredients measured out.

Why add sweet potato to the cupcake batter?

There are multiple reasons why adding sweet potato to the batter is beneficial.

The most important is the texture it creates once the cupcakes are baked. The sweet potato keeps the cupcakes light and moist.

In addition, the sweet potato flavor complements the chocolate nicely. After baking, you can barely taste the sweet potato, leaving you with a rich and indulgent chocolate cupcake.

Last, but definitely not least, the sweet potato provides more nutritional value!

They are a great source of vitamin a and vitamin C, therefore, you can enjoy your cupcakes and benefit from them nutritionally too!

How to make the cupcakes

  1. Preheat the oven to 350 degrees F
  2. Mix the mashed sweet potato, eggs, coconut oil, maple syrup, granulated sugar and vanilla extract together in a large mixing bowl
  3. Add in the cocoa powder and mix until combined
  4. Fold in the gluten free flour, baking powder and baking soda until just combined
  5. Line a cupcake pan with cupcake wrappers in every other to leave space for the cupcakes to rise
  6. Scoop about 1/3 cup of batter into every other cupcake liner
  7. Bake for 16-18 minutes until the cupcakes have risen and a toothpick comes out clean
  8. Let cool completely before frosting the cupcakes. I use this Protein Chocolate Mousse or Whipped Chocolate Frosting on top of the cupcakes.
Making Gluten Free Chocolate Cupcakes
Mix together the wet ingredients in a large mixing bowl
Making the Gluten Free Chocolate Cupcake Batter
Fold in the dry ingredients
Making the Gluten Free chocolate cupcakes batter.
Mix until just combined
Add the cupcake batter into muffin wrappers.
Add the batter into muffin liners
Baked Gluten Free chocolate cupcakes in a muffin tin.
Bake the cupcakes
Frost the Gluten Free Chocolate Cupcakes with a Chocolate Cream Cheese frosting
Once cooled, frost the cupcakes and enjoy!

Frequently Asked Questions

Do I have to use gluten free flour?

Nope! You can also use regular all purpose flour at a 1:1 ratio for this recipe.

What can I substitute for the sweet potato if I don’t have any?


The only other substitute I would use is mashed pumpkin. However, I would use fresh instead of canned because that would make the batter have too much water… it is best to stick with the mashed sweet potato/yams.

How do I know the cupcakes are done baking?

You know the cupcakes are done baking when they’ve risen to have a dome top.

Another way to tell is if you stick a toothpick in the middle of the cupcake and it comes out clean.

What’s the best frosting to use?

I love to use my Chocolate Mousse Recipe for a healthy chocolate frosting. I also love this Whipped Chocolate Frosting. However, you can use any frosting of your choice!

How do I store these cupcakes?

Store in an airtight container in the refrigerator for up to 5 days.

Gluten Free Chocolate Cupcake with chocolate frosting on top.
Gluten Free Chocolate Cupcake cut in half with chocolate frosting.
5 stars (11 ratings)

Gluten Free Chocolate Cupcakes without Butter

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 10 cupcakes
These Gluten Free Chocolate Cupcakes are so delicious and you wouldn't know there's a vegetable in the batter! They're easy to make, indulgent and gluten free friendly.
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Ingredients
 

  • 1 cup mashed sweet potato, ~1 medium
  • 2 eggs
  • 1/3 cup olive oil, (or coconut oil that is melted and cooled)
  • 1/4 cup maple syrup
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup cacao powder
  • 3/4 cup gluten free flour, or regular all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Instructions
 

  • Preheat the oven to 350 degrees F
  • Mix the mashed sweet potato, eggs, oil, maple syrup, granulated sugar and vanilla extract together in a large mixing bowl
  • Add in the cocoa powder and mix until combined
  • Fold in the gluten free flour, baking powder and baking soda until just combined
  • Line a cupcake pan with cupcake wrappers in every other to leave space for the cupcakes to rise
  • Scoop about 1/3 cup of batter into every other cupcake liner
  • Bake for 16-18 minutes until the cupcakes have risen and a toothpick comes out clean
  • Let cool completely before frosting the cupcakes. I use this Protein Chocolate Mousse or Whipped Chocolate Frosting on top of the cupcakes.

Nutrition

Calories: 180kcal
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: Chocolate, Chocolate Cupcake, Dessert, Gluten Free Cupcake, gluten free dessert, Sweet Potatoes, vegetarian recipes

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.