Flourless Chocolate Cupcakes with Sweet Potato Frosting

Molly’s back with a ridiculously good and fiber-filled flourless chocolate cake recipe. We’ve seen her put her savory skills to good use with the The Best Vegan Faux Tuna Salad Recipe and the Vegan Walnut Lentil Tacos with Kale Slaw, and now she’s bringing something sweet into our lives. And I personally don’t think it can get any better than combining my two favorite foods — chocolate and sweet potatoes. Molly continues to transform non-vegan favorites into plant-based masterpieces and we’re so happy we can get involved.

Here’s what Molly wants you to know about these little pieces of chocolate heaven. 

These rich chocolate flourless cupcakes are like magic.
I’ll tell you why.
You know how some healthy cupcakes are like a brick – hard, dense and not at all flavorful?
These are the opposite. They are soft, fluffy, and full of chocolate-y flavor.
They’re packed with fiber and healthy complex carbohydrates thanks to millet and buckwheat groats.
These babies are as far from processed as they come, and insanely yummy to boot.
You will be as surprised as I was when I took the first bite.



1/2 cup (100 g) millet
  • 1/2 cup (100 g) buckwheat groats
  • 1 apple, cored and cut into 1/8ths
  • 1/2 cup (30 g) unsweetened dried coconut
1/2 cup (125 ml) 100% pure maple syrup
  • 1/2 cup (30 g) cacao powder
3/4 cup (175 ml) mineral water
1/2 cup (50 g) walnuts
  • 1 tsp baking powder
1/2 tsp baking soda


  • 1/2 cup (110 g) cooked sweet potato (110g)
1/4 cups (20 g) walnuts (20g)
    3 dates, pits taken out and simmered for at least 5 minutes in water
  • 1/2 tbsp 100% pure maple syrup
  • 1/8 tsp 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.

Prep Time: 25 minutes (plus soaking time for the grains)

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Servings: 12

Serving Size: 1 cupcake

Calories: 230

Fat: 9g

Trans Fat: 3.5g

Cholesterol: 0mg

Sodium: 20mg

Carbohydrates: 34g

Fiber: 6g

Sugars: 14g

Protein: 6g