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Plant Based 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


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