Flourless Chocolate Cupcakes with Spiced Sweet Potato Frosting

Makes 12 cupcakes

Author Molly Patrick of Clean Food Dirty Girl


  • 1/2 cup millet 105
  • 1/2 cup buckwheat groats 100g
  • 1 apple cored and cut into eights
  • 1/2 cup unsweetened dried coconut 25g
  • 1/2 cup 100% pure maple syrup 120 ml
  • 1/2 cup cacao powder 30g
  • 3/4 cup mineral water 175 ml
  • 1/2 cup walnuts 50
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda


  • 1/2 cup cooked sweet potato 110g
  • 1/4 cups walnuts 20g
  • 3 dates pits taken out and simmered for at least 5 minutes in water
  • 1/2 tablespoon 100% pure maple syrup
  • 1/8 teaspoon cinnamon


  1. Soak the millet and the buckwheat overnight or for an entire day.
  2. Preheat the oven to 350°F (175°C).
  3. Drain and rinse the grains and add them to the blender along with the apple, coconut, maple syrup, cacao powder, mineral water, and walnuts.
  4. Blend until totally smooth, about 3 minutes.
  5. Pour the batter into a mixing bowl, add the baking powder and the baking soda, and whisk just until incorporated.
  6. Line your muffin tin with liners and fill each one with batter.
  7. Bake for 35 minutes.
  8. While the cupcakes are baking, make the frosting.
  9. Place the cooked sweet potato, walnuts, dates, maple syrup, and cinnamon into the blender and blend until totally creamy and smooth, about 2 minutes.
  10. Put the frosting in the fridge until the cupcakes are out of the oven and totally cool.
  11. When the cupcakes are cool, spread a generous amount of frosting on each.