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.
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 flour
- sweet potato
- coconut oil or olive oil
- eggs
- maple syrup
- granulated sugar
- cacao powder
- protein chocolate mousse for the frosting
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
- Preheat the oven to 350 degrees F
- Mix the mashed sweet potato, eggs, coconut 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 ⅓ 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.
Frequently Asked Questions
Nope! You can also use regular all purpose flour at a 1:1 ratio for this recipe.
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.
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.
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!
Store in an airtight container in the refrigerator for up to 5 days.
Related Recipes for the Chocolate Lover
- Mini Chocolate Cake with Cream Cheese Frosting
- No Bake Chocolate Oat Bars
- Sea Salt Chocolate Chunk Cookies
- Espresso Brownies with Salt
- Gluten Free Blondies
- Chocolate Banana Protein Cake
Gluten Free Chocolate Cupcakes without Butter
Ingredients
- 1 cup mashed sweet potato ~1 medium
- 2 eggs
- ⅓ cup olive oil (or coconut oil that is melted and cooled)
- ¼ cup maple syrup
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup cacao powder
- ¾ cup gluten free flour or regular all purpose flour
- 1 tsp baking powder
- ½ 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 ⅓ 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.
A great way to use sweet potatoes. These have a great texture and are easy to make.
Thank you so much and I am so happy you enjoyed!
Great recipe! I love the sweet potato in the frosting. I would never have thought of that, but it works really well!
Thank you so much and I am so happy you enjoyed!
This sounds delicious love the addition of sweet potato
It adds such a great moistness to the cupcakes - delicious!
i can't believe there are sweet potatoes in these cupcakes. The chocolate frosting is lovely too! i love that i can hid more veggies for my picky kids
Thank you so much and I am so happy you enjoyed!
I love these gluten-free chocolate cupcakes! So fluffy and moist!
Thank you so much and I am so happy you enjoyed!
These look so delicious! Looking forward to trying them.
Thank you so much and I hope you enjoy!
super dedacent gluten free chocolate cupcake recipe - this recipe is such a hit in our household.
Thank you so much and I am so happy you enjoyed!
I made them today and I couldn't resist trying them out right away. They are so delicious. Thank you for sharing.
Thank you so much, I am so happy you enjoyed!
I can't believe there are sweet potatoes in these cupcakes they were amazing!
Thank you so much, I am so happy you enjoyed!
love these cupcakes! so good and my kids did not even realize there was sweet potato in them!
Thank you so much, I am so happy you all enjoyed!
These gluten-free chocolate cupcakes are absolutely dreamy! I am super obsessed.
Thank you so much, I am so happy you enjoyed!