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Chocolate Sweet Potato Cupcakes

These chocolate cupcakes incorporate roasted sweet potato puree into the batter, adding moisture and a subtle earthy sweetness. The baking process yields tender, velvety cupcakes with a rich cocoa flavor and moist crumb, topped with frosting or without for a simple treat.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: Fusion
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup roasted sweet potato puree unsweetened
  • 1/2 cup granulated sugar
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Equipment

  • Mixing bowls
  • Hand mixer or whisk

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the sweet potato puree and sugar until smooth and well combined. The mixture will be slightly thick but creamy.
  3. Add vegetable oil to the mixture and whisk until glossy and fully incorporated.
  4. One at a time, beat in the eggs, ensuring each is fully blended before adding the next. The batter will become smoother and slightly fluffy.
  5. Stir in vanilla extract until evenly distributed.
  6. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
  7. Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Be careful not to overmix, to keep the cupcakes tender.
  8. Scoop the batter evenly into the prepared muffin cups, filling about two-thirds full.
  9. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean and the cupcakes spring back when lightly pressed.
  10. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. Once cooled, enjoy these moist, velvety cupcakes on their own or with your favorite frosting.

Notes

You can substitute the sweet potato puree with mashed roasted squash or pumpkin for similar moisture and subtle flavor.