Chocolate cupcakes with sweet potato chocolate frosting



Good for:



  • 1 medium sweet potato baked in its skin or peeled and steamed
  • 225 grams wholemeal or gluten free self-raising flour
  • ½ teaspoon baking powder
  • 75 grams cocoa or cacao powder
  • pinch salt
  • 370 ml soya milk or other dairy-free milk
  • 1 teaspoon lemon juice or cider vinegar
  • 80 ml olive oil
  • 120 grams coconut sugar or very dark brown sugar
  • 1 teaspoon vanilla essence

for the frosting

  • sweet potato prepped as above
  • 4 tablespoons maple syrup or other liquid sweetener
  • 3-4 tablespoons cacao or cocoa powder
  • 1 teaspoon vanilla essence
  • fresh or freeze-dried raspberries to decorate, optional

Step by Step Instructions

Step 1

Before you make the cake, bake the sweet potato in its skin or steam. This can be done the day before and kept in the fridge.

Step 2

Pre-heat the oven to 180ºC/350ºF/Gas4. Line a muffin tin with wrappers.

Step 3

Add the lemon juice to the soya milk and leave to curdle for a few minutes.

Step 4

Place the flour, baking powder, cocoa powder and salt together in a large bowl and mix well to combine.

Step 5

In a separate bowl add the coconut sugar, oil and vanilla essence. Pour in the curdled soya milk and mix well to combine.

Step 6

Pour the wet mix into the dry and quickly stir to combine – do not overmix and try to be light-handed but thorough. This should only take 10-12 seconds. Time is of the essence to get the raising agents to work in the oven.

Step 7

Quickly distribute the mix out into the prepared tin. Once the mix has all gone, tap the tin on the worktop and place in the oven. Bake for 18-20 minutes – the cakes are ready when risen and firm but bouncy on top. Test with a toothpick – if it comes out clean they’re ready.

Step 8

Transfer the cakes to a cooling rack. Once cooled, they can be frozen for another time or decorated with the frosting.

To make the frosting

Step 1

Place the cooked sweet potato, maple syrup, cocoa powder and vanilla essence into a small blender and whizz for a few seconds to combine. Test the flavour and add more syrup or cocoa as needed and blend again.

Step 2

Spread or pipe the mix over the top of the cakes and decorate with raspberries if desired. Keep in the fridge and eat within 3-4 days

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