bewitched sweet potato & chocolate fudge cupcakes.
Dietary: Nut Free, Vegetarian
Makes: 9 cupcakes
Prep Time: 15 mins
Cook Time: 20-25 mins
Ingredients:
1 cup mashed sweet potato (steamed until soft and mashed smooth)
2 large eggs
1/3 cup melted coconut oil
1/3 cup brown sugar
1 teaspoon vanilla extract
1 cup self-raising flour
1/4 cup cocoa powder
Pinch of salt flakes
Chocolate Icing:
100g unsalted butter, at room temperature
¼ cup cocoa powder
2 cups icing sugar (sifted)
2-3 tablespoons milk or cream (add gradually)
½ teaspoon vanilla extract
Pinch of salt
To Serve:
Mini oreo biscuits
Method
Preheat the oven to 180°C (fan-forced) and line a muffin tray with 9 liners of your choice.
In a bowl, whisk together the mashed sweet potato, eggs, coconut oil, brown sugar and vanilla until smooth.
Add the flour, cocoa and salt. Stir until just combined - being careful not to overmix.
Divide the batter evenly among cupcake liners, filling each to about ¾ full.
Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
Cool the cupcakes completely before removing from the muffin tin.
To make the icing, beat the butter on high until pale and creamy.
Add the cocoa and half the icing sugar; mix on a medium setting until combined.
Add the remaining icing sugar and 1 tablespoon milk at a time until the icing is glossy and spreadable.
For a “spooky” texture, keep mixing until the icing has slightly separated and is glossy - the goal is an eerie textured gleam rather than a smooth buttercream.