Leave it to Raegan Sales to develop naturally sweet chocolate mini cupcakes that make you feel good all over. After all, it’s her business to inspire child care educators with yummy and healthy food ideas. So hidden in these tasty little fluffs of chocolate are (you won’t believe it) mashed sweet potatoes. A hint of maple syrup puts these treats into the dessert zone.
Raegan came up with this recipe when she wanted to make a chocolate cake without refined sugar. The mini cupcakes were her clever way to use up extra batter. We love the kid-sized portions of these mini cupcakes. But feel free to make a one-layer or a small two-layer cake with this recipe…just bake a little longer.
To keep the sugar level down, resist the urge to frost. Although mini chocolate chips….
Raegan’s Naturally Sweet Chocolate Mini Cupcakes
- 1 tablespoon ground flaxseed
- 2 tablespoons milk, non-dairy alternative, or water
- 1 cup well-mashed baked sweet potato (about one medium), skin removed
- ½ cup vegetable oil
- ¼ cup maple syrup
- 2 teaspoons vanilla
- ¾ cup all-purpose flour
- ¼ cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Makes 24 mini cupcakes or one 8” or 9” round cake
- Preheat the oven to 350°. Line mini cupcake pan(s) with paper liners.
- In a medium bowl, mix ground flaxseed with milk, non-dairy alternative, or water and let sit for 5 to 10 minutes.
- Whisk or beat in the rest of the wet ingredients until well blended.
- Stir in dry ingredients, just to combine.
- Spoon batter into 24 mini cupcake pan liners. Bake for 12-14 minutes. Cool on a wire rack. (For an 8” or 9” cake, bake about 18-24 minutes.)
- Baked cupcakes and cake freeze well.
