Chocolately Paelo Cupcakes w/ Chocolate Sweet Potato Frosting

By JenHall

haven't tried this yet

Ingredients

• Mix together in a small bowl:
• 1/4 cup coconut flour
• 1/4 cup cocoa powder
• 1/4 tsp baking soda
• pinch of salt
• Pulse together in a food processor or whisk together:
• 4 eggs
• 1/4 cup melted coconut oil
• 1/4 cup honey
• 2-3 Tbsp maple syrup
• 1 tsp vanilla extract
• Add dry ingredients and pulse until blended
• Chocolate Sweet Potato Frosting:
• Ingredients: sweet potato {or yams}, cocoa powder, coconut oil or butter, coconut milk {or almond milk}, honey, maple syrup, vanilla extract, and chocolate
• Bake until very well done:
• a medium-large sweet potato
• Make sure you really cook the sweet potato because you want it to be sweet
• Peel the sweet potato
• Add to a food processor or mixer and mix until combined:
• 1 cup of the cooked sweet potato
• 2 Tbsp butter or coconut oil
• 1 Tbsp cocoa powder
• 1/3 cup melted chocolate {unsweetened chocolate or dark chocolate but use less sweetener}
• {my sweet potato was still hot when I mixed everything together so the chocolate melted by itself. If you are using cold sweet potato, melt the chocolate in a double broiler to prevent burning the chocolate}
• 2-3 Tbsp maple syrup
• 2 Tbsp honey
• 1 Tbsp coconut milk
• 1 tsp vanilla extract

Preparation

Step 1

Add:
• 1/4 cup finely chopped or melted chocolate {You can make your own w/ 100% dark chocolate and some honey or maple syrup}


Pulse for 15-20 seconds to allow the chocolate to incorporate into the batter. Pour into lined or oiled muffin tins about 2/3 full and bake at 350 degrees for 15-20 minutes.


{If you do not have enough batter to fill all muffin tins then fill the empty ones with 2 Tbsp of water to prevent uneven cooking and drying out}