Chocolate Sweet Potato Cupcakes

Total Time:
4 hr 45 min
Prep:
25 min
Inactive:
4 hr
Cook:
20 min

Yield:
14 servings
Level:
Easy

Ingredients
  • Cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/4 cup canola oil
  • 2 tablespoons white or apple cider vinegar
  • 2 teaspoons pure vanilla extract
  • 3/4 cup pureed sweet potato
  • Coconut Whipped Cream:
  • Two 13.5-ounce cans of coconut milk (not lite), such as Thai Kitchen brand or Whole Foods 365 brand, chilled in the refrigerator overnight (be sure not to shake or stir)
  • 1/4 cup powdered sugar
  • Chocolate shavings, for garnish, optional
  • Ground cinnamon, for garnish, optional
Directions
  • For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup cupcake pans with 14 cupcake liners.

  • In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together the water, oil, vinegar, vanilla, and sweet potato until smooth. Pour the wet mixture into the dry mixture and mix until just combined. Do not overmix.

  • Fill the cupcake liners about two-thirds full with the batter. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

  • For the coconut whipped cream: Chill the bowl and whisk of a stand mixer in the freezer for about 10 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).

  • Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill the whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.

  • To serve: Top each cupcake with whipped cream. Garnish each cupcake with chocolate shavings or a dash of ground cinnamon.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Cook's Note: The colder your kitchen and equipment are, the better your whipped cream will hold up. Work quickly to keep everything cool.

For best results, the coconut whipped cream should chill in the refrigerator for a few hours or overnight before serving.


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