Delicious Chocolate Sweet Potato Cupcakes that are totally mouthwatering with ultra-rich chocolate flavors. Made with a luscious, soft base with cocoa powder, sweet potato puree, Fall spices, and topped with a rich chocolate buttercream frosting, these cupcakes are the perfect sweet treat for the entire family. Vegan + Gluten-Free options.
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Chocolate cupcakes are really a childhood classic and I couldn't resist making these little treats. My son is a huge chocolate fan and so I love adding veggies that are hidden in sweet treats for a great balance, which gets him to actually want to try it. These Chocolate Sweet Potato Cupcakes are not only kid-approved, but adult-approved too! I seriously ate about two in one setting. Haha.
Baking is just one of those things that happen year-round and something like chocolate is so evergreen in flavor, which makes it the perfect thing to combine with another ingredient that's more seasonal for a different vibe and feel.
With Apple vs. Sweet Potato in full swing, I couldn't be more excited to have you watch these little cupcakes come to life via video. Be sure to follow me on Instagram for all Reels and content. Which have you been loving so far---apples or sweet potatoes?
And if you're really into cupcakes, then I recommend you giving these Eggnog Cupcakes + Cream Cheese Frosting and Banana Cupcakes + Maple Buttercream. They are so tasty!
You are in the right place if you love Chocolate Cupcakes but are looking to add a nice twist to this classic flavor. This recipe is quick and easy to make. In fact, it's a great way to get kids helping out in the kitchen! First, you start by mixing together the batter with the ingredients until combined and smooth.
Then you bake for a few minutes until the centers come out clean, remove from oven, and let them cool completely before frosting. Whip together the buttercream frosting, add to a piping bag, and frost those cupcakes! Wallah!
The main component in this simple Chocolate Sweet Potato Cupcakes recipe is the delicious sweet potato chocolate combo and the chocolate flavored buttercream. To make your cupcakes, you’ll use:
If you're thinking about making your own sweet potato puree instead of using a store-bought canned version, then you'll be happy to know that it is rather simple:
Just like a delicious chocolate cupcakes should! They are:
OK, so can we talk about Cacao for a sec? Did you know that Cacao AND Cocoa are the same thing?
I know. Insane. I was totally confused about this for a long time and honestly assumed that once was healthier than the other. However, it’s come to be determined that they are just used interchangeably.
Chocolate is actually made from Cacao beans (or seeds). It’s said that companies who use the term ‘Cacao’ are referring to the beans, pods, or ground up version of the beans. However, the term Cocoa is often referred to as the powdered version of it all (which is formed after the fat is pressed out of the bean). Of course there’s a whole process that happens and you can find out more about that here.
Cacao has a host of health benefits which include:
Yup, you heard us right. Chocolate is GOOD for you... Any excuse for more chocolate cupcakes, right? Haha
To come out with a soft, moist cupcake, I’ve noticed that mixing All-Purpose Flour + Cake Flour, really does justice!
Yes! This has been my trial and error moment when it comes to baking! I tend to fill my batter with most recipes to the brim, but I’ve recently gotten into the habit of pacing myself!
Over-filling makes a huge mess later and doesn’t allow your baked goods to come put perfectly, especially with cupcakes. So, filling it ¾ths of the way is key!
One other pet peeve of mine when baking is when you’re ultra confident at the amazingness of your batter (the taste and aroma is there), yet after it bakes—-it becomes flat or sunk in once it touches air. The solution? Start by baking the cupcakes at a higher temp for the first 5 mins (maybe 400 degrees Fahrenheit) then lowering it to the standard 350 degrees Fahrenheit.
I know that this is a common mistake, especially for those of us who aren’t daily bakers. Ensure that your ingredients (flours, etc.) are fresh and haven’t been sitting there for months improperly sealed, etc.
Also, ensure that your leaveners (baking power + baking soda) are fresh. This is super important and often is the culprit in flatter baked goods.
While using cupcake liners are a huge lifesaver when making it easier to remove your cupcakes after they are ready, ensuring that you not only use high quality liners, but that you also lightly spray the inside of your liners with a cooking spray HELPS A TON! Don’t you just hate when your cupcake inevitably gets stuck on one of those cupcake liners?
To make these cupcakes entirely vegan, simply substitute the butter with vegan butter. Also, substitute the heavy cream with Almond milk (or your fave plant-based milk).
To make these cupcakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the cupcake mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
If you make these Chocolate Sweet Potato Cupcakes, be sure to Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Chocolate Sweet Potato Cupcakes.
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When I first saw this recipe I had to look twice - I thought there was an error in the title and there is no way those are made from sweet potatoes! Amazing idea! And what a delicious way to stick to a healthy eating plan! I am definitely going to make these often.
These were the best cupcakes-EVER! They were so moist and sweet. The buttercream frosting--NO WORDS! Delish!
A chocolate lover's dream right here. They look so light, fluffy and delicious!
Your chocolate sweet potato cupcakes look great and they're healthy to boot!
I never would've thought to use a sweet potato puree for chocolate cupcakes, but it gives them such a moist and satisfying texture! I'll definitely be using this recipe for chocolate cupcakes from now on!