Chocolate Cupcakes with Sweet Potato and Coconut Cream

Votes: 1

How to Make - Chocolate Sweet Potato and Coconut Cream Cupcakes

Time: 4 hours 45 minutes
Complexity: easily
Quantity: 14 cupcakes

Nutritional value per serving:

Calories 249, total fat 8 G., saturated fats G., proteins 2 G., carbohydrates 43 G., fiber G., cholesterol mg, sodium mg, sugar G.

It's worth noting that this recipe is suitable for those following a vegan diet. The lack of ingredients typically found in this type of baking doesn't negatively affect the taste, but it does reduce the calorie and fat content. The sweet potato ensures moist and rich cupcakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1.5 cups premium flour
1 cup of sugar
1/3 cup cocoa
1 teaspoon of baking soda
1/2 tsp salt
1 cup of water
1/4 cup canola oil
2 tablespoons apple cider vinegar
2 tsp vanilla extract
3/4 cup mashed sweet potatoes

Whipped coconut cream

Two 380g cans of coconut milk (regular fat), refrigerate overnight (do not shake or disturb)
1/4 cup powdered sugar
Chocolate shavings, for decoration (optional)
Ground cinnamon, for garnish (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, premium flour, coconut milk, powdered sugar, vanilla extract, apple cider vinegar, cinnamon, cocoa

Cooking the dish according to the recipe:

Preheat oven to 170 degrees Celsius. Line two cupcake tins with 14 paper liners.
For cupcakesIn a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together the water, canola oil, vinegar, vanilla extract, and sweet potato until smooth. Pour the liquid mixture into the dry mixture. Stir well, but do not overmix.

Fill the cupcake liners about two-thirds full with batter. Bake for 20 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Let the cupcakes cool completely before frosting with coconut cream.
For whipped coconut creamChill the bowl and whisk of a stand mixer in the freezer for about 10 minutes. If they aren't cold enough, the cream won't whip properly. Skim off any solid cream that's on top of the chilled can of coconut milk and transfer it to the mixer bowl. Try not to scoop out any remaining liquid; it's better to leave some cream in the can (even a small amount of coconut water can ruin the results).
Add the powdered sugar and beat for a few minutes until the mixture begins to thicken and turns into whipped cream. Refrigerate the cream in a sealed container. It should thicken further over the next few hours or overnight.
For servingTop the cupcakes with whipped cream. Sprinkle each cupcake with chocolate shavings or a pinch of ground cinnamon.

Note

The lower the temperature of your kitchen utensils and the surrounding air, the better the whipped cream will hold up. Work quickly to keep everything cold..