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Gluten-Free Vegan Chocolate Cupcakes with Sweet Potato icing

🌿All you need is the following.


Sweet potato icing:

  • 280 grams sweet potatoes cooked

  • 2 tablespoons cocoa powder

  • 2 heaped tablespoons peanut butter

  • 1 teaspoon of vanilla extract

  • 3-4 tablespoons liquid sweetener


  1. Preheat oven to bake for 180°C.

  2. First I placed my sweet potatoes on the stove to boil until soft.

  3. Then I started with the cupcakes. I Followed the vegan version of @orgransa chocolate muffin mix so all I had to do was add 250ml of water to the mix and beat it for a minute or two.

  4. I poured the mixture evenly into my muffin tins and placed them in the oven to bake for 18 minutes.

  5. While they were baking I ran my peeled sweet potatoes under cold water.

  6. I placed all the ingredients for the icing into my blender and blended them until smooth.

  7. I removed the muffins from the oven and placed them on a cooling rack.

  8. I then placed the icing in a bowl in the fridge to set for about 30 minutes.

  9. Once the muffins were completely cool I started to ice them with the sweet potato icing 🌱

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