I’m always looking for interesting and healthy ways to make my baked goods. Sometimes, it comes in the form of a simple addition to a tried-and-true chocolate chip cookie (like the cocoa in these Double Double Chocolate Chip Cookies) and other times it incorporates an ingredient that I never would have dreamed of putting into a dessert.
Like sweet potato.
Sure, I love ‘em baked or in a tasty crock pot recipe, but I have never really thought about adding a sweet potato to a cupcake. That is, of course, until the other day, when my mom showed me a recipe for Chocolate-Filled Sweet Potato Cupcakes in Better Homes and Gardens.
I adapted the recipe to make it gluten-free and vegan, and came up with these babies. Lordy, they are heavenly …
Chocolate-Filled Sweet Potato Cupcakes (gluten-free and vegan : makes 12)
- 1-1/2 Tablespoons ground flaxseed meal
- 4-1/2 tablespoons warm water
- 1 cup Gum-free, Gluten-Free Baking Flour Mix
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 3/4 teaspoon gluten-free baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup Earth Balance Butter
- 1/2 cup + 2 tablespoons vegan granulated sugar
- 1/2 pound sweet potatoes (about 2-1/2 potatoes), peeled and mashed**
- 2 Tablespoons dairy-free milk
- 1/2 teaspoon gluten-free pure vanilla extract
- Enjoy Life Semi-Sweet Chocolate Mega Chunks (about three per cupcake)
NOTES: I used Earth Balance Olive Oil natural Buttery Spread and almond milk. You may also try using Enjoy Life Semi-Sweet Chocolate Mini Chips, or another vegan and gluten-free chocolate, and adapting the recipe accordingly (i.e. how many chips you use for the center of each cupcake).
Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with folded 5×4-inch rectangles of parchment paper or paper bake cups, and set aside.
In a small bowl, combine flaxssed meal with warm water, and set aside.
In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and sea salt; set aside. In a large mixing bowl, beat the butter with electric mixer on medium speed for 30 seconds. Add granulated sugar; beat until light and fluffy, about 2 minutes. With mixer on low, beat in flaxssed meal and water combination. Add the sweet potato, milk, and vanilla; beat on low speed until combined. Add the flour mixture to the wet ingredients; beat on low just until combined.
Fill each muffin cup about two-thirds full with batter. Bake for 7 minutes. Carefully remove pan from oven. Gently press chocolate (about 3 Enjoy Life Semi-Sweet Chocolate Mega Chunks per cupcake) about halfway into each cup. Bake for 24-26 minutes more, until a toothpick inserted near center of cupcake comes out clean. Cool cupcakes in pan for 10 minutes. Remove from pan and cool completely on a wire baking rack.
For frosting, in a medium saucepan over low heat, bring 1/2 inch of water to simmering. Place chocolate in a medium mixing bowl. Place the bowl over the saucepan of water. Stir chocolate with a rubber spatula until melted. Remove from heat; cool chocolate for 15 minutes. With electric mixer on low speed, beat chocolate for 30 seconds. Beat in butter, 1 to 2 tablespoons at a time. Beat in powdered sugar until smooth. Spread frosting on cooled cupcake tops.
Store cupcakes in refrigerator.
** To roast and prepare sweet potatoes, preheat oven to 425 degrees F. Prick unpeeled potatoes all over with a fork. Roast potatoes in a shallow baking pan for 50 minutes or until tender. Cool. When completely cool, remove skins and mash potatoes in medium bowl with fork.
I was naughty and took a peek …
These cupcakes are delicious fresh out of the oven, but I found they are to-die-for after refrigerating them. I don’t know what it is, but something about the way the icing settled into the cupcake after being in the refrigerator made them EXTRA yummy. This is one cupcake I am happy to eat cold!
Happy Wednesday. ♥