The last few posts have mentioned chocolate probably one too many times. However, if there is one chocolate thing I’ve really wanted to share with you, it’s this. You probably wouldn’t believe me if I told you there are almost two entire sweet potatoes in this post disguised as 12 chocolate cupcakes. Indeed there are.
The star of this recipe is the fabulous two-ingredient frosting: sweet potato and dark chocolate (that’s it)! I remember the first time I tried sweet potato frosting, it was one of the most spectacular surprises; the texture was spot on and it tasted just like the real deal, only slightly less sweet. Personally, regular frostings are far too sweet for my taste; maybe that’s a good thing as I can somewhat limit myself to enjoying only a small amount. Limits don’t seem to apply to sweet potato frosting; I consumed almost an entire bowl of it over the course of a sole day (no shame).
Sweet potato frosting has been around for a long time, but it was recently popularized by Genevieve Ko with her School-Party Sheet Cake recipe. The recipe was picked up by the popular Food52 and this amazing two-ingredient frosting has since gained more well deserved recognition. It really is quite amazing. Best of all, if you have children or are limiting your refined sugar intake, this recipe is an excellent alternative to sugar-laden conventional cupcakes. My son is a huge fan, as is my fiance; this is my favourite way to get a somewhat healthier cupcake fix without sacrificing taste and texture. This recipe hits all the marks, in my humble opinion.
Of course, I’m not going to pretend these are healthy cupcakes, but they do contain far more nutrition and less sugar than your everyday cupcake, yet they taste every bit as decant. Not to mention, sweet potatoes are an excellent source of vitamin A, in the form of beta-carotene, a great source of vitamin C, manganese, vitamin B6, potassium and dietary fiber, among other amazing nutrients.
I hope you will be pleasantly surprised with this recipe and enjoy it as necessity dictates.
TRIPLE CHOCOLATE SWEET POTATO CUPCAKES
Chocolate Sweet Potato Cupcakes
- 2 tbsp flax meal + 4 tbsp water
- 1 3/4 cups spelt flour or whole wheat flour
- 1/2 cup organic cane sugar
- 5 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup almond milk
- 1/2 cup olive oil
- 1/2 cup sweet potato puree*
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate pieces or chopped dark chocolate
Chocolate Sweet Potato Frosting
- 430 grams of sweet potato puree approx 1 large sweet potato*
- 10 ounces 1 2/3 cups semisweet chocolate, finely chopped
Make the Cupcakes:
Pre-heat the oven to 350'F and line a 12 tin muffin tray with cupcake liners. In a medium bowl, mix together the flax meal and water, set aside for 5-10 minutes. In a large bowl, sift together the flour, sugar, cocoa/cacao powder, baking soda, baking powder and salt.
To the flax mixture, add the olive oil, almond milk, sweet potato puree*, and vanilla extract; mix until well incorporated. Add the sweet potato mixture to the flour mixture and stir just until the flour is incorporated. Mix in the chocolate pieces until evenly distributed, then spoon the batter into each cupcake liner, about 2/3 full.
Bake at 350'F for approximately 28-30 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Remove from the oven and cool completely before frosting.
Prepare the Frosting:
In a medium saucepan, add the sweet potato puree* and heat over medium low until warmed through, stirring frequently. Remove from heat and add in the chopped chocolate stirring continuously until the chocolate is melted and incorporated evenly. Cool the frosting, stirring occasionally, until it reaches room temperature (it should have the same consistency of store-bought frosting- holding stiff peaks, yet soft enough to be spread or piped with ease).
Spread the frosting on each cooled cupcake and enjoy!
Notes | unlike conventional frostings, sweet potato frosting does not crust over, and it doesn't maintain its malleability/softness past a day. The key is to make and use the frosting the same day you plan to eat it; this is a great recipe for a party or get together. However, I have enjoyed this recipe up to three days later and find the texture of the frosting to be just as enjoyable. The frosted cupcakes will keep in the fridge up to three days.
to make your own sweet potato puree, peel two (2) large sweet potatoes and steam them until they are easily pierced with a fork. Puree the sweet potato with a hand blender or food processor until smooth and even in consistency. You can also use canned sweet potato puree if you wish.
A candid shot of my son about to indulge…I love his little cameos in my work… and I sincerely hope you do, too.