Choc Cupcakes w/Yam Frosting

By ChrisP

Ingredients

• Cupcakes:
• Dry Ingredients:
• 1/2 cup coconut flour
• 6 tablespoons cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• Wet Ingredients:
• 6 large organic eggs
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil
• 2 teaspoons vanilla
• Frosting:
• 3/4 cup cooked, mashed sweet potatoes (still warm)
• 1/4 cup maple syrup
• 2 tablespoons coconut oil (or butter)
• 2 tablespoons unsweetened applesauce
• 2 tablespoons arrowroot powder
• 2 teaspoons vanilla
• 1/8 teaspoon sea salt

Preparation

Step 1

Preheat oven to 350 degrees F. Line a 24-cup mini-muffin pan with paper liners.

In a medium-sized mixing bowl, whisk together the dry ingredients. In a separate bowl or blender whisk or blend together the wet ingredients. Pour the wet into the dry and quickly whisk together.

Spoon the batter into the muffin cups. You will fill them all the way to the top. Bake for 20 to 25 minutes. Cool completely on a wire rack. Frost with the Yam Frosting

To make the frosting, place all ingredients into the blender and blend until super smooth and creamy. Keep scraping the sides down and turn the blender on again to get this smooth consistency.