Sweet Potato Chocolate Cupcakes with Peanut Butter Frosting
Sweet potato, chocolate, and peanut butter combine to create a fudgey and delicious flavor profile that no one will know is better for you.
Equipment
- Hand beater or stand mixer
- muffin tin
- Mixing bowls
Ingredients
For the cupcakes
- 3/4 cup cacao powder or cocoa powder
- 2/3 cup coconut sugar
- 1/4 cup coconut flour
- 2 tablespoons tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 cups mashed sweet potato from 2-3 medium sweet potatoes
- 2 eggs, beaten
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
For the frosting
- 1/2 cup grass-fed butter, room temperature or sub with vegan butter or palm oil shortening
- 1/2 cup coconut oil, room temperature
- 1/2 cup creamy peanut butter
- 1 cup powdered monk fruit or sub with powdered sugar
Instructions
- Preheat the oven the 350 degrees F. Line a muffin tin with cupcake liners.
- In a large bowl or stand mixer, combine the cacao powder, coconut sugar, coconut flour, tapioca starch, baking powder, and sea salt. Stir to blend.
- In a separate medium bowl, whisk together the mashed sweet potato, eggs, coconut oil, maple syrup, and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients and beat until a batter is formed (it will be thicker than a traditional cupcake batter).
- Spoon the batter into each cupcake liner, filling each one to the top. Bake 22 to 25 minutes. Allow the cupcakes to completely cool to room temperature (at least an hour) before frosting.
- To make the frosting, combine the grass-fed butter, coconut oil, and peanut butter in a large bowl. Using a hand beater or hand blender with the whisk tool, beat until fluffy, about 30 seconds. You can also use a large whisk to beat by hand.
- Add the powdered monk fruit and beat again until all of the ingredients are combined. Use a spatula to scrape down the sides as needed. Give the frosting a good stir with the spatula. You can frost the cupcakes once cooled, or place the frosting in the refrigerator for 10 minutes for a firmer texture.