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Chocolate Sweet Potato Cupcakes: A Deliciously Healthy Treat for Any Occasion

  • Author: Dottie
  • Total Time: 100 minutes
  • Yield: 12 cupcakes 1x

Description

Enjoy these rich and moist Sweet Potato Chocolate Cupcakes that blend the natural sweetness of sweet potatoes with decadent chocolate. Perfect for any occasion, they offer a unique flavor and fluffy texture that will impress your guests.

Ingredients

Scale
  • 1 cup mashed sweet potatoes (about 1 medium sweet potato)
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk (or non-dairy alternative)
  • 1/2 cup chocolate chips (optional, for extra chocolatey goodness)
  • 1/2 cup softened butter (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1/4 cup cocoa powder (for frosting)
  • 2–3 tablespoons of milk (for frosting)
  • 1 teaspoon vanilla extract (optional, for frosting)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash and scrub the sweet potato under running water, then pat it dry.
  3. Prick the sweet potato several times with a fork.
  4. Place the sweet potato on a baking sheet lined with aluminum foil and bake for 45-60 minutes, or until tender.
  5. Let the sweet potato cool, then peel and mash it until smooth to yield about 1 cup.
  6. In a large mixing bowl, combine the mashed sweet potato, granulated sugar, and brown sugar. Mix until well incorporated.
  7. Add vegetable oil, eggs, and vanilla extract. Whisk until smooth and creamy.
  8. In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  9. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing gently to avoid overmixing.
  10. Fold in chocolate chips if desired.
  11. Line a muffin tin with cupcake liners (this recipe makes about 12 cupcakes).
  12. Fill each liner about two-thirds full with batter.
  13. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
  14. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  15. In a medium bowl, beat together 1/2 cup softened butter and 2 cups powdered sugar until creamy.
  16. Add 1/4 cup cocoa powder and 2-3 tablespoons of milk, beating until smooth. Adjust milk for desired consistency.
  17. Optionally, add a teaspoon of vanilla extract for extra flavor.
  18. Once cooled, frost the cupcakes using a knife or piping bag.
  19. For a decorative finish, swirl the frosting from the outside edge to the center.
  20. Optionally, sprinkle chocolate shavings or mini chocolate chips on top.

Notes

  • Ensure the sweet potato is fully cooked for the best texture.
  • Feel free to customize the frosting with your favorite flavors or toppings.
  • These cupcakes can be stored in an airtight container for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

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Find it online: https://www.sweetbananachef.com/chocolate-sweet-potato-cupcakes/