Updated: Jan 26
These decadent cupcakes are fluffy, super moist, and have just the right amount of chocolatey goodness, They're also more nutritious than the classic cupcake because the cake is made of wholesome spelt flour, apple sauce, and sweet potato. Then it's topped with a delicious vegan peanut butter cream cheese frosting which contains about half the fat of typical buttercream. But, the best part of these cupcakes is... nobody will know their vegan!
Makes 8-10 cupcakes or an 8 inch cake round
Wet Batter Ingredients
1 c cooked sweet potato ( I prefer yams) - boil until tender then allow to cool
1/2 c apple sauce
1/2 c non-dairy milk
1/4 c maple syrup
2 t vanilla
Dry Batter Ingredients
1 c spelt flour
1 1/2 t baking powder
1 t baking soda
1/4 t salt
1/4 c cacao or cocoa powder
1/3 c brown sugar - packed
1 (8) oz container of vegan cream cheese
3/4 c creamy peanut butter
1 t vanilla
1/4-1/2 c powdered sugar - taste for desired sweetness
Using a hand or stand mixer, whip frosting ingredients until smooth and creamy, scraping down the bowl several times. Cover bowl and set in refrigerator until time to frost.
Combine all the wet ingredients in a food processor and mix until creamy. Set aside.
Combine all dry ingredients in a large mixing bowl with a whisk until ingredients are incorporated and lumps removed.
Pour the wet ingredients into the dry and gently stir until just combined. Do not overmix.
Line cupcake tray with paper cups and fill to just under the rim or pour into a greased and parchment lined 8 in round.
Bake at 400 degrees for 16-18 minutes for cupcakes and 22-25 for the cake. You'll know it's done when you can poke it with a toothpick and it comes out clean. Set aside to cool completely before frosting.