Chocolate Sweet Potato Dessert Cupcakes

Recipe Info

  • Servings: 1

Ingredients

  • Cake:
  • 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)

sweet-potato-dessert-recipes

DIRECTIONS

Cake:

  1. Preheat oven to 350°.
  2. Using a large mixing bowl, combine the ingredients one at a time in the order listed above.
  3. Scoop batter out evenly into a lined 12-cup muffin or cupcake pan. Bake for 18-20 minutes or until done.

Icing:

  1. Using a small saucepan, melt together the coconut oil and chocolate chips.
  2. Put in fridge to cool and thicken for 20-25 minutes, then remove and stir.
  3. Dip cooled cupcakes (top down) into icing. Sprinkle tops with cacao nibs if using (approximately 1/4 teaspoon of nibs on each).
  4. Set in fridge.

Recipe by Solana Nolfo.

WHY WE LOVE THIS RECIPE
Moist chocolate cake and rich chocolate icing—no grains or white sugar needed. You’re convinced already, right?