Plant-Based Chocolate Cupcakes with Sweet Potato Icing
Mash ~4 large bananas to achieve 2C mashed banana.
1
Add 1/4c almond butter, 1T baking powder, and 1T apple cider vinegar.
2
Add 1C oat flour, 1/2c almond flour, 1/2c cocoa powder, and 1T ground flax.
4
Mix thoroughly until all the dry ingredients are evenly incorporated.
5
Stir in 1/3-1/2c vegan chocolate chips.
6
Scoop 1/4c of batter into each cup of a lined muffin tin. Bake for 15-20 minutes at 350.
7
Remove from the oven and let cool completely.
8
Meanwhile, add 1c baked + mashed Japanese sweet potato, 2T cocoa powder, and 1t vanilla extract to a food processor.
9
Blend, adding 2-4T non-dairy milk until smooth. Taste and add 1-2T date or maple syrup, to desired sweetness.
10
Pipe the frosting on each muffin. Enjoy!
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