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Chocolate Frosting Cupcakes

These Chocolate Frosting Cupcakes are made from my Healthy Chocolate Sweet Potato Frosting. 1 batch of frosting will make 8 fluffy and delicious cupcakes and enough frosting to cover them all.
Prep Time30 mins
Cook Time22 mins
Total Time1 d
Servings: 8
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Chocolate Frosting

    • 1 Cup pureed Sweet Potato to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato
    • 3 teaspoons Vanilla Extract
    • 3-4 Tablespoons Maple Syrup/Rice Malt Syrup
    • 2 Tablespoon melted Coconut Oil
    • 1/2 Cup Cocoa sifted- or at least no lumps

    Chocolate Frosting Cupcakes

    • 6 Eggs
    • 2 Tablespoons Maple Syrup/Rice Malt Syrup
    • 2 teaspoons Vanilla Extract
    • 1 Cup Chocolate Frosting
    • 3 1/2 Tablespoons Coconut Flour
    • 2 teaspoons Baking Powder

    Instructions

    INSTRUCTIONS

      Chocolate Frosting

      • This frosting is best after it has had a few hours to settle. If possible, make it the day before and keep it in the fridge. The Sweet Potato flavour lessens over time.
      • Place all the ingredients into a blender and mix until smooth. Taste and add an extra tablespoon of sweetener if required.
      • Use immediately or place in the fridge. The frosting is best to spread at room temperature.

      Chocolate Frosting Cupcakes

      • Pre heat the oven to 180C/360F. Place 8 cupcake liners in a tray and lightly spray.
      • Using a kitchen stand mixer with a whisk attachment (or a bowl, a hand whisk and some great biceips) whisk the eggs, maple syrup and vanilla extract on medium for 3 minutes (it's really important to not over whisk the eggs otherwise the cupcakes will sink when cooked).
      • Add the frosting and whisk on low until combined.
      • Fold in the coconut flour and baking powder until combined.
      • Pour the mixture into the cupcake liners (it should make 8ish depending on the size of your cupcakes). Fill the cupcakes 4/5ths full (so pretty much all the way up).
      • Bake for 22 minutes, or until cooked through.
      • After 5 minutes, remove the cupcakes from the tin.
      • Once cooled, cover with the remaining frosting. If you want giant amounts of frosting on each cupcake it may be worth making a second batch of frosting.