Grain-Free Chocolate Mini-Cupcakes with Sweet Potato Frosting

Ali Segersten Oct 29, 2012 29 comments

I thought these grain-free, nut-free chocolate cupcakes with bright orange frosting looked especially festive for Halloween. You could even offer them to your children in exchange for their candy loot!

Each year, my kids go trick-or-treating, then come home and joyfully give most of their candy away to the last of the evening’s visitors. Oh, the delight they feel in passing it on! Whatever candy remains goes next to their beds, because in the middle of the night the hungry Candy Gnome comes to whisk it away.

In exchange, he leaves small treasures. Pomegranates, herbal tea bags, and satsuma mandarins. My children genuinely think pomegranates are candy, and they’re absolutely thrilled to find one waiting for them, left by this mysterious, health-loving gnome. If you’d like to begin this tradition with your family, it’s best to start when your children are young.

This year, I had an idea that moves away from the commercialized version of Halloween toward something more authentic and heart-centered—a celebration of what this season truly represents. I imagined gathering friends for a cozy barn party with simple costumes, live music, homemade pumpkin treats, fresh vegetables, games, and a time to honor our ancestors. My children loved the idea, so I’m planning to bring it to life next year.

For now, we still have trick-or-treating, the Candy Gnome, and my homemade grain-free, refined sugar-free chocolate cupcakes—a sweet way to nourish both body and spirit on this festive night.

Recipe from our Meal Planner

Grain-Free Chocolate Mini-Cupcakes

Paleo Grain-Free Chocolate Mini-Cupcakes with Sweet Potato Frosting
Servings
24 mini-cupcakes
Cook Time
20 minutes
Prep Time
10 minutes

These healthy grain-free, nut-free chocolate cupcakes are perfect for a Halloween party, birthday celebration, or any festive gathering. They’re rich, moist, and naturally sweetened—proof that wholesome treats can feel just as indulgent as traditional ones. Top them with my Dairy-Free Sweet Potato Buttercream Frosting for a pop of bright orange color and a touch of autumn magic. I love using organic, gluten-free raw cacao powder in this recipe. It’s rich in magnesium and antioxidants that support mood and energy, while also being free from the harsh chemicals used in conventional cocoa production. Whenever possible, choose organic cacao to honor both your health and the planet.

Ingredients

Dry Ingredients

½ cups coconut flour
6 tablespoons cacao powder
¾ teaspoons baking soda
¼ teaspoons sea salt

Wet Ingredients

6 large eggs
½ cups maple syrup
⅓ cups melted coconut oil
2 teaspoons vanilla extract
Directions
  1. Preheat oven to 350 degrees F. Line a 24-cup mini-muffin pan with paper liners.
  2. In a medium-sized mixing bowl, whisk together the dry ingredients.
  3. In a separate bowl or blender whisk or blend together the wet ingredients.
  4. Pour the wet into the dry and quickly whisk together.
  5. Spoon the batter into the muffin cups. You will fill them all the way to the top.
  6. Bake for 20 to 25 minutes.
  7. Cool completely on a wire rack.
  8. Frost with the Sweet Potato Buttercream and decorate with unsweetened shredded coconut and raw cacao nibs. 

Use this recipe in our Meal Planner

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Posted In
autumn baked goods chocolate coconut flour cupcakes dairy-free dessert frosting gluten-free grain-free halloween nut-free paleo sweet potatoes Thanksgiving Recipes recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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Comments

Michelle Joy (visitor) Oct 16, 2017 | 2:33pm

I would love eggless option or course on how to make anything eggless. Eggs give me stabbing pain in my feet. Weird but true.

Jacqueline (visitor) Oct 02, 2016 | 9:59pm

http://www.nourishingmeals.com/2010/04/buckwheat-cinnamon-rolls-gluten-free.html

Jacqueline (visitor) Oct 02, 2016 | 9:58pm

It's linked above but here is the direct link:
http://www.nourishingmeals.com/2010/04/buckwheat-cinnamon-rolls-gluten-free.html

Anonymous (visitor) Nov 20, 2013 | 2:51pm

I don't see any dairy in this recipe. Do you mean eggs? Dairy is easy to substitute with alternatives and there are plenty of paleo sites with recipes eliminating both. Hope that helps.

Tammie Grey (visitor) Nov 10, 2012 | 10:31pm

Those are yummy cupcakes!

Jennifer L. (visitor) Nov 05, 2012 | 6:56pm

Whoa Ali, these are amazing! I made both varieties (the egg ones and the vegan cupcakes) and they were both great. The mini-cupcakes were perfect for our preschool fiesta. I love the recipe above, but alas, both of my daughters are egg-intolerant and as one is still nursing, there will be no more eggs for me for quite a while. It was a worthy indulgence/experiment! Thank you!

We're enjoying the new book, by the way!

mb (visitor) Nov 04, 2012 | 2:02pm

Ali it's marybeth:) I'd sure love to plan that party with you!!! thanks for all the good food you are a blessing to this community!

Anne D. (visitor) Nov 02, 2012 | 7:18pm

Made these tonight as normal size muffins and they were delicious!!!!

Also loving your New Cookbook Ali!!! Hoping to make the chicken pot pie tomorrow ;)

THank you!

Anonymous (visitor) Nov 01, 2012 | 10:54am

We made these from the Nourishing Meals cookbook yesterday but substituted carrot for yam in the frosting as we didn't have yams on hand. It was delicious! The consistency was a bit thinner than I'd expected but stayed on the cupcakes nicely nonetheless.

Unknown (visitor) Oct 31, 2012 | 11:23am

Ummm, yum! Those look great! My kids have been cupcake deprived lately (since we started eating whole foods in May 2012). I'm sure they would love one of those!

Kate {Eat, Rec… (visitor) Oct 30, 2012 | 4:30pm

What a great recipe! Both delicious and creative

Hi everyone! The frosting recipe is linked in 2 places just above the recipe in the headnotes. It can be found on page 474 of our cookbook Nourishing Meals. The second link takes you to the pumpkin cupcake recipe where I explained in the blog post how I make it (it is slightly different from the recipe in the buckwheat cinnamon roll post--has more coconut oil). Just use orange-fleshed yams in place of the white sweet potatoes.

Since this recipe has 6 eggs you cannot use an egg replacer. But you can follow the link that Jennifer L. left for my vegan, grain-free chocolate cupcake recipe using almond flour.

Let me know how they turn out for you! :)

Jennifer L. (visitor) Oct 30, 2012 | 1:34pm

The frosting is here:
http://www.nourishingmeals.com/2010/04/buckwheat-cinnamon-rolls-gluten-free.html

Anonymous (visitor) Oct 30, 2012 | 11:44am

frosting recipe from the blog here: http://www.nourishingmeals.com/2011/10/grain-free-pumpkin-cupcakes.html

Unknown (visitor) Oct 29, 2012 | 9:36pm

I don't see the recipe for the frosting...where can I find that? Thank you!

u2u4ic (visitor) Oct 29, 2012 | 9:01pm

Couldn't find it here either, I found this one I am going to try.

1 cup mashed baked yam
2 ounces softened cream cheese (1/4 cup)
2 teaspoons melted unsalted butter
2 tablespoons maple syrup or 2 tablespoons brown rice syrup
1 teaspoon lemon juice or 1 teaspoon orange juice

Place yams, cream cheese, butter, syrup, and juice in a bowl and cream together.
2
Puree this mixture in a blender, food processor or with a hand mixer to a smooth, spreadable consistency.

Jennifer L. (visitor) Oct 29, 2012 | 3:38pm

For all of you asking about egg free cupcakes, you might try these with the frosting above: http://www.nourishingmeals.com/2009/04/vegan-grain-free-sugar-free-chocolate.html

Most of my baking these days is egg free and my general rule of thumb for replacing eggs with chia or flax seeds is to only do so in recipes with two or fewer eggs. Otherwise, it's like trying to make a quiche without eggs--not so practical. :-) You cannot replace 6 eggs in a cupcake recipe without just making a whole new recipe!

Unknown (visitor) Oct 29, 2012 | 3:24pm

I too am wondering if anyone has found a good egg replacement that will work in this recipe.

Love your ideas though, and am thankful for all the recipes

Anonymous (visitor) Oct 29, 2012 | 1:53pm

I am allergic to all dairy and gluten (wheat), use Splenda or Sweet n Low, avoid soy and yeast, and I desperately need recipes. I wouldn't mind soy and yeast that I avoid, that often, but really need W/O BOTH DAIRY and GLUTEN. Is there any way to combine those on your site? One might use the other! It's very difficult to go thru one and find something w/ the other in it, almost impossible time-wise. I'm so tired of eating the same old things. Love ur site, even if can't use much yet. Vicki K

gfe--gluten fr… (visitor) Oct 29, 2012 | 1:18pm

Those are gorgeous cupcakes and perfect for Halloween, Ali! :-) Will share!

xo,
Shirley

Anonymous (visitor) Oct 29, 2012 | 12:59pm

Can you replace coconut flour wuth almond want to make these today and no access to cocnut flour a the moment! Cheers.

Anonymous (visitor) Oct 29, 2012 | 12:59pm

I cannot find the yam frosting. Is it on the website? Thank you.

Anonymous (visitor) Oct 29, 2012 | 12:53pm

I am allergic to eggs...would love to see an egg alternative!

Mair (visitor) Oct 29, 2012 | 12:35pm

Another vote for eggless, though I'm not optimistic with the coconut flour and 6 eggs that there is a way to effectively replace the eggs...

Chris (visitor) Oct 29, 2012 | 12:06pm

I, too, am hoping there is a way to do this without eggs. Maybe egg replacer and chia/flax egg? Thanks!!!!

Grish (visitor) Oct 29, 2012 | 11:53am

I'd love a vegan version of these!

Queen of Quinoa (visitor) Oct 29, 2012 | 11:53am

I just posted a very similar recipe on my site! Your cupcakes look lovely.

Tera (visitor) Oct 29, 2012 | 10:44am

Is there a way to do these without eggs? Does egg replacer work with coconut flour?

Angela S (visitor) Oct 29, 2012 | 10:22am

Is it really only 1/2 cup flour?

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