Vegan Chocolate Cupcakes with Healthy Chocolate Frosting

I made my FAVORITE gluten free, vegan chocolate cupcakes with my healthy chocolate icing recently for Thrive Market. This recipe not only uses date sugar to sweeten the cupcakes as naturally as possible with REAL food but the icing is also primarily made from sweet potatoes. Check out the video to watch me make the full recipe, you are going to love these babies!

Gluten-Free Vegan Chocolate Cupcakes

Ingredients

For the cupcakes
2 cups chocolate almond milk
2 teaspoons apple cider vinegar
2 cups quinoa flour
3/4 cup unsweetened cocoa powder
1/2 cup date sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 cup unsweetened applesauce
1/2 cup maple syrup
1 tablespoon vanilla extract
1 teaspoon almond extract
1/2 cup coconut oil

For the frosting

4 ounces unsweetened chocolate, chopped
1/4 cup cashew butter
2 tablespoons coconut oil
1/2 cup sweet potato puree
1/4 cup carob or cacao powder
3 tablespoons date sugar
Pinch of salt
10 to 15 drops vanilla stevia
Unsweetened shredded coconut, for garnish

Instructions

Make the cupcakes
Preheat oven to 375. Combine apple cider vinegar and chocolate almond milk and set aside to curdle.

Using a stand mixer or a large bowl and hand mixer, add together dry ingredients until just combined. Add wet ingredients into the bowl, and mix together until batter comes together. Grease a muffin tin with coconut oil, and fill tins halfway with batter. Bake in the oven for 12 to 15 minutes or until firm.

Make the frosting
In a small saucepan over low heat, simmer chocolate, cashew butter, and coconut oil, stirring constantly. When chocolate begins to melt, remove from heat. In a small bowl, combine cacao powder, date sugar, stevia, salt, and sweet potato puree. Carefully pour chocolate mixture into the sweet potato mixture, and stir together until combined. Refrigerate until cool, stir again.

Frost the cupcakes
Using a piping bag or plastic sandwich bag with a corner cut off, pipe frosting onto cupcakes in swirls. Top with a sprinkle of shredded coconut.