Vegan Sweet Potato Chocolate Cupcakes
These vegan sweet potato chocolate cupcakes are richer and more moist than your average chocolate cupcake, thanks to the sweet potato puree stirred right into the batter. No eggs, no dairy, no oil, and yet the texture is incredibly soft and tender. The sweet potato adds natural sweetness and keeps them moist for days. Topped with chocolate chips before baking, they get little pockets of melted chocolate all the way through. Also try my Vegan Chocolate Cupcakes, Banana Chocolate Cupcakes, or Sweet Potato Muffins.
Eggless Dairy-Free Sweet Potato Chocolate Cupackes
These Vegan Sweet Potato Chocolate Cupcakes are easy and fast to make. Sweet potato puree make these chocolate cupcakes super moist and rich. Topped with chocolate chips to make them extra chocolatey.
Ingredients
- 1/3 cup (65 g) Superfine Granulated Sugar
- 1/2 cup (120 ml) Water, room temperature
- 1/3 cup (80 ml) Vegetable Oil
- 1/2 cup (125 g) Sweet Potato, cooked and mashed
- 1 cup (140 g) All-Purpose Flour
- 1 tbsp (7 g) Cocoa Powder
- 2 tsp (8 g) Baking Powder
- Chocolate Chips for toppings
Instructions
- Preheat oven to 350oF (180oC).Line a standard 6 cups cupcake pan with paper liners. Set aside.
- To a bowl, add sugar and water. Whisk until sugar is completely dissolved.
- Then add oil and sweet potato. Mix well.
- Sift in flour, baking powder and cocoa powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into cupcake liner until 2/3 full.Top with chocolate chips.
- Bake in preheated oven to 350oF (180oC), rack middle position, 20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
