About the Recipe
Sweet potato cupcakes… but make them fudgy, chocolatey, and secretly packed with goodness.
No gluten, no dairy, no refined sugar, no seed oils — just whole food magic in cupcake form.
They're soft, rich, and honestly hard to believe they’re made with sweet potato (but your body will thank you for it).
Perfect for a little treat with benefits — antioxidants, fibre, and mood boosting cacao goodness.
Ingredients
1 1/2 cups sweet potato, cooked
1/2 cup almond butter
1/4 cup almond flour
1/4 cup cacao powder
1/3 cup maple syrup
1 tbsp coconut oil
1 tsp vanilla extract
1/4 tsp baking soda
1/4 tsp baking powder
pinch celtic salt
1/2 cup dark chocolate chips
Preparation
Step 1
Preheat oven to 180ºC and line a cupcake tray.
Step 2
In a large bowl, mix all ingredients (except chocolate chips) until smooth.
Step 3
Fold in chocolate chips, then divide the batter into the tray.
Step 4
Bake for 40–50 minutes, until the tops are set and a skewer comes out mostly clean (a little fudgy is perfect!).
Step 5
Let cool completely, then chill in the fridge for a few hours — this step makes them ultra fudgy.
Enjoy 💕