Double Chocolate Healthy Cupcakes (gluten-free & sugar-free)

Chocolate Healthy Cupcakes with Chocolate Frosting made gluten-free, sugar-free and high in protein!

Double chocolate healthy cupcakes with chocolate frosting. Need I say more? Yes, I do because of SEO and all that blogger stuff that I actually don’t understand that much. My plugin keeps telling me to write more so I do. 🙂

So back to the cupcakes. These healthy chocolate frosted cupcakes are made so healthy you could eat one for breakfast, before a workout, after a workout or right before bed and your Mama wouldn’t mad.

These cupcakes are frosted using 2-ingredients chocolate frosting! YES, you read that right! All you need is just two ingredients to make this delicious frosting. In the past I’ve made 2-ingredients chocolate frosting using just a sugar free chocolate bar and a couple tablespoons of almond milk but not this time.

This time I made my chocolate frosting using a sugar-free chocolate bar and a sweet potato. My chocolate bar and milk recipe is delicious but super rich and tastes best with a thin layer (like over banana bread) but if you are looking to put globs and globs of frosting on a cupcake then this sweet potato frosting is exactly what you are looking for.

I used PEScience Frosted Chocolate Cupcake Select Protein Powder (how convenient, right?) in this frosted chocolate cupcake recipe and you can get 30% off all PEScience products using my affiliate code PBCHOCO on their website

The macros for these cupcakes are pretty dang good and I was seriously impressed with myself when I counted them up and then later I got to thinking that I could also add protein to the frosting. I don’t think it would change the texture much except make it stiffer but it would make it much sweeter and higher in protein. So if you get a wild hair up your butt and want to try that, let me know how it goes. 🙂

Looking for more chocolate cupcakes? Try these Blood Orange Frosted Chocolate Cupcakes I made last month–get the recipe here. Or try this Chocolate Banana Bread topped with my other two-ingredient chocolate frosting here.

Healthy Double Chocolate Cupcakes (gluten-free & sugar-free)

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Category: dessert, snack

Cuisine: gluten-free, sugar-free

Yield: 7

Serving Size: 1 Cupcake

Calories per serving: 229

Fat per serving: 7g

Carbs per serving: 33g

Protein per serving: 12g

Sugar per serving: 0g

Healthy Double Chocolate Cupcakes (gluten-free & sugar-free)

Healthy Chocolate Cupcakes with Chocolate Frosting made gluten-free, sugar-free and high in protein! 


  • 3/4 c gluten-free baking flour or gluten-free oat flour
  • 1/4 c unsweetened cocao powder
  • 64g chocolate protein PEScience. 30% off code PBCHOCO
  • 1/2 c egg whites
  • 1/2 c almond milk
  • 1/4 c pumpkin puree
  • 1/4 c granulated zero calorie sweetener (Swerve|]
  • 1 tbsp coconut oil, melted
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch sea salt
  • 1 sweet potato (medium size)
  • 100g sugar-free chocolate (about 1 chocolate bar)
  • sprinkles!


  • Preheat oven to 350 F and prepare a cupcake pan with 7 liners.
  • In a mixing bowl, stir together all dry cupcake ingredients. Add in the wet and mix until a smooth batter forms.
  • Distribute the batter between the the 7 liners and bake for 15-18 minutes. Don't over bake or cupcakes will be on the dry side. Let cool.
  • While cupcakes are cooling, prepare your frosting. Skin the sweet potato and use a fork to stab it to create air holes. Place the potato on a microwave safe plate and bake for 3-5 minutes or until soft. Let cool for 5 minutes. Cut the potato into chunks and place them into a food processor or high speed blender until pureed. Melt the chocolate and add it to the sweet potato puree and continue blending until well incorporated. You can add stevia to taste if you feel like your frosting isn't sweet enough.
  • Frost cupcakes and decorate with sprinkles. ENJOY!


You can use store bought sweet potato puree



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