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Serving dish of Chocolate Sweet Potato Cupcakes
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5 from 6 votes

Chocolate Sweet Potato Cupcakes

These fluffy and soft Chocolate Sweet Potato Cupcakes are a fun, tasty way to enjoy the warming spices and hidden veggie in every bite!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Dessert
Keyword: baked, chocolate, cupcakes, dairy-free, decadent, dessert, easy, fall recipe, gluten-free, sweet potatoes, vegan, vegetarian
Servings: 12 cupcakes
Author: Shanika

Ingredients

CUPCAKES:

  • 1 ½ cups organic all-purpose flour
  • ¼ cup organic cocoa powder (You can also use Cacao powder as well!)
  • 1 ½ tsps baking powder
  • ¾ cup organic cane sugar
  • ¼ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • teaspoon ground allspice
  • 4 Tbsps unsalted butter, melted
  • 2 large organic eggs, at room temp.
  • 1 teaspoon vanilla extract
  • cup Almond milk + 1 Tbsp (You can use dairy milk or your fave plant-based milk)
  • 3 Tbsps sweet potato puree, homemade or store-bought (See Post for More info)

CHOCOLATE FROSTING:

  • 5 cups organic powdered sugar, sifted
  • ½ cup unsalted butter, softened at room temp.
  • 4 Tbsps organic cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ cup Almond milk (You can use dairy milk or your fave plant-based milk)

Instructions

TO MAKE THE CUPCAKES:

  • Preheat the oven to 400 degrees Fahrenheit and prep the 12-cavity cupcake pan with liners + spray.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, sugar, cinnamon, allspice, and sea salt. Set aside.
  • Add the milk, melted butter, sweet potato puree, eggs, and vanilla to the dry ingredients and using a hand-mixer on medium-speed, mix everything until combined (and smooth) and no lumps are visible. NOTE: DO NOT OVER-MIX!
  • Scoop the batter into each cupcake cavity ( about ¾ full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 11-13 minutes or until a toothpick comes out clean in the center.
  • Once done, turn the oven off and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out. NOTE: This keeps the cupcakes from "deflating" from the sudden change in temp.
  • Let them cool COMPLETELY before frosting.

TO MAKE THE CHOCOLATE FROSTING:

  • Simply beat the butter in the bowl of an electric mixer (or using a hand-mixer) on medium-high speed, until smooth and pale. Add in the cocoa powder, powdered sugar, vanilla, cinnamon, and milk, continuing to mix on medium-speed until you reach the desired consistency----smooth and fluffy. NOTE: Add more milk (1 tablespoon at a time if too thick) or powdered sugar (for more thickness).
  • Add buttercream to a piping bag and pipe onto cooled cupcakes. Repeat until all cupcakes are frosted.
  • Bon Appetit!

Notes

  • STORAGE: 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.
  • GLUTEN-FREE VERSION: 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.**
  • MAKE AHEAD: 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!
  • VEGAN OPTION: 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).
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with these Chocolate Sweet Potato Cupcakes. Everything from my fave cupcake pans, mixing bowls, hand-mixers, wooden spoons, and more. SEE THEM HERE!