Best Chocolate Sweet Potato Cupcakes Recipes

CHOCOLATE SWEET POTATO CUPCAKES

Chocolate Sweet Potato Cupcakes image

Provided by Food Network

Categories dessert

Time 4h45m

Yield 14 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup canola oil
2 tablespoons white or apple cider vinegar
2 teaspoons pure vanilla extract
3/4 cup pureed sweet potato
Two 13.5-ounce cans of coconut milk (not lite), such as Thai Kitchen brand or Whole Foods 365 brand, chilled in the refrigerator overnight (be sure not to shake or stir)
1/4 cup powdered sugar
Chocolate shavings, for garnish, optional
Ground cinnamon, for garnish, optional

Steps:

For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup cupcake pans with 14 cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together the water, oil, vinegar, vanilla, and sweet potato until smooth. Pour the wet mixture into the dry mixture and mix until just combined. Do not overmix.
Fill the cupcake liners about two-thirds full with the batter. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
For the coconut whipped cream: Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
To serve: Top each cupcake with whipped cream. Garnish each cupcake with chocolate shavings or a dash of ground cinnamon.

Nutrition Facts : Calories 249, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 112 milligrams, Carbohydrate 43 grams, Fiber 1 grams, Protein 2 grams, Sugar 30 grams

CHOCOLATE SWEET POTATO CUPCAKES RECIPE

Chocolate Sweet Potato Cupcakes Recipe image

Nobody will know you baked a health boost into their Chocolate Sweet Potato Dessert Cupcakes. But honestly, healthy secrets should always be shared!

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

3/4 cup mashed sweet potato (make sure it is smooth)
3 eggs, beaten
3 tablespoons coconut oil (very soft or melted)
2 teaspoons vanilla extract
1/2 cup cacao powder
4 tablespoons coconut sugar (can use 5-6 tablespoons for a sweeter cake but I like it less sweet!)
1 cup almond flour
1 teaspoon baking soda
1/4 cup semi-sweet chocolate chips
Icing (Optional):
3 tablespoons coconut oil
1 cup semi-sweet chocolate chips
1 tablespoon cacao nibs, as topping (optional)

Steps:

For the Cake: Preheat oven to 350 F. Using a large mixing bowl, combine the ingredients one at a time in the order listed above. Scoop batter out evenly into a lined 12-cup muffin or cupcake pan. Bake for 18-20 minutes or until done. For the Icing: Using a small saucepan, melt together the coconut oil and chocolate chips. Put in fridge to cool and thicken for 20-25 minutes, then remove and stir. Dip cooled cupcakes (top down) into icing. Sprinkle tops with cacao nibs if using (approximately 1/4 teaspoon of nibs on each). Set in fridge.