Chocolate Sweet Potato Cupcakes
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
59
Spice
59
Sweetness
51
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 cup
Sugar1 cup
Unsweetened Cocoa Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Water1 cup
Canola Oil2 tbsps
Apple Cider Vinegar (white or)2 tsps
Pure Vanilla Extract3 cup
Sweet Potato (pureed)1 cup
Powdered SugarDirections:
1
For the cupcakes: Preheat the oven to 350 degrees F
2
Line two 12-cup cupcake pans with 14 cupcake liners
3
In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt
4
In a separate bowl, whisk together the water, oil, vinegar, vanilla, and sweet potato until smooth
5
Pour the wet mixture into the dry mixture and mix until just combined
6
Do not overmix
7
Fill the cupcake liners about two-thirds full with the batter
8
Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean with a few crumbs clinging to it
9
Cool the cupcakes completely before frosting
10
For the coconut whipped cream: Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes
11
If they are not very cold, the cream will not whip properly
12
Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer
13
Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results)
14
Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream
15
Chill the whipped cream in a covered container in the refrigerator
16
It should firm up even more as it sits in the refrigerator for the next few hours or overnight
17
To serve: Top each cupcake with whipped cream
18
Garnish each cupcake with chocolate shavings or a dash of ground cinnamon