Dessert

Chocolate sweet potato cupcakes is for Dessert.

Chocolate sweet potato cupcakes takes several minutes to prepare.

Chocolate sweet potato cupcakes takes 20 minutes to cook.

Chocolate sweet potato cupcakes makes 14 servings.

The ingredients for Chocolate sweet potato cupcakes are:

1.5 cup Flour - Gold medal all purpose flour
1 cup Granulated Sugar
.33 cup Cocoa, dry powder, unsweetened
1 tsp Baking Soda
1 cup (8 fl oz) Water, tap
.25 cup Canola Oil
2 tbsp Bragg Apple Cider Vinegar
2 tsp Vanilla Extract
.75 cup Sweet Potato Pureed or Mashed (by EBL1112)
3.25 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
.25 cup, unsifted Powdered Sugar

Here is how you make Chocolate sweet potato cupcakes:

Preheat 350Whisk flour, sugar, cocoa, baking soda, and salt. In separate bowl whisk water, oil, vinegar, vanilla and sweet potato until smooth. Pour wet mixture into dry just until combined. Do not overmix. Bake 20 min. Cool.Chill mixing bowl and whisk in freezer at least 10 min. Skim solidified coconut cream from coconut milk and put solids in bowl. Don't include ANY of the water. Add pwdr sugar and whip until mixture turns into whip cream. WIll firm up more as it sits in frig. Frost cupcakes.For frosting. Serving Size: 1 cupcakeNumber of Servings: 14Recipe submitted by SparkPeople user NBARNES.

The nutritional information for Chocolate sweet potato cupcakes is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 254.2

• Total Fat: 14.0 g
• Cholesterol: 0.0 mg
• Sodium: 108.5 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 1.5 g
• Protein: 2.6 g