Gluten Free Chocolate Cupcakes without Butter
These Gluten Free Chocolate Cupcakes are moist and filled with a rich chocolate flavor in each bite. No butter is required to make the cupcake batter and a secret ingredient is used to keep these cupcakes moist for days. With the chocolate frosting on top, each bite is absolute perfection
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