These flourless chocolate cupcakes are healthy yet delicious. A blend of millet and buckwheat makes them gluten-free, and the sweetness comes from maple syrup and apples. Give these wonderful healthy cupcakes a try!
Flourless Chocolate Cupcakes with Spiced Sweet Potato Frosting [Vegan, Gluten-Free]
For the Cupcakes:
- 1/2 cup millet
- 1/2 cup buckwheat groats
- 1 apple cored and cut into eights
- 1/2 cup unsweetened dried coconut
- 1/2 cup 100% pure maple syrup
- 1/2 cup cacao powder
- 3/4 cup mineral water
- 1/2 cup walnuts
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Frosting:
- 1/2 cup cooked sweet potato
- 1/4 cup walnuts
- 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.