Decadent Mint Chocolate Sweet Potato Cupcakes
Indulge in these beautifully moist and delicious mint chocolate cupcakes that are not only low in calories but also packed with wholesome ingredients like sweet potatoes and almonds. Adapted from the popular show 'Cook Yourself Thin', these cupcakes feature a luscious peppermint frosting that perfectly complements the rich chocolate flavor. Whether you're treating yourself or impressing guests, these delightful treats are sure to satisfy your sweet tooth without the guilt. Each bite promises a delicious blend of minty freshness and chocolaty goodness, making them a perfect dessert for any occasion!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Large Eggs
2 (beaten)
Sugar
3/4 cup (granulated)
Sweet Potato
1 cup (peeled and finely grated)
Almonds
1/2 cup (finely ground)
Plain Flour
3/4 cup
Peppermint Extract
1 teaspoon
Salt
1/4 teaspoon
Dutch-Processed Cocoa Powder
1 tablespoon
Baking Powder
2 teaspoons
Dark Chocolate Chips or Mint Chocolate
3/4 cup (chopped into chunks if using a bar)
Confectioners' Sugar
2 cups
Unsalted Butter
2 ounces (room temperature)
Green Food Coloring
1/2 teaspoon
Peppermint Extract for Frosting
1 teaspoon
Cold Water
2 tablespoons
Dark Chocolate Shavings
for garnish
Instructions
1
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
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2. In a mixing bowl, use a handheld or stand mixer to whisk the eggs and sugar together for about 5 minutes, until the mixture is light, fluffy, and has quadrupled in volume.
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3. Stir in the finely grated sweet potato and blend until incorporated.
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4. Gradually mix in the ground almonds, flour, peppermint extract, salt, cocoa powder, and baking powder until just combined. Be careful not to overmix.
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5. Gently fold in the dark chocolate chips or mint chocolate chunks until evenly distributed throughout the batter.
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6. Divide the batter evenly among the cupcake liners, filling each about halfway to allow room for the cupcakes to rise during baking.
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7. Bake the cupcakes for 20 minutes, or until a toothpick inserted in the center comes out clean. Note that they will have a flatter top rather than a dome shape.
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8. Remove from the oven and allow to cool for 15 minutes in the pan, then transfer the cupcakes to the refrigerator to chill until cold.
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9. While the cupcakes are cooling, prepare the frosting: In a mixing bowl, beat the unsalted butter with one heaping tablespoon of confectioners' sugar, the peppermint extract, and green food coloring until creamy and combined.
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10. Gradually add the remaining confectioners' sugar, one heaping tablespoon at a time, along with half a teaspoon of cold water for each addition. Beat until you achieve a smooth frosting consistency.
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11. Once the cupcakes are completely cooled, frost each one with a little over a tablespoon of the peppermint icing.
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12. To finish, sprinkle the tops of the iced cupcakes with dark chocolate shavings for an extra touch of indulgence.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Mint Chocolate Sweet Potato Cupcakes?
They are moist, low-calorie chocolate cupcakes made with sweet potatoes, almonds, and topped with peppermint frosting.
Are these cupcakes considered healthy?
Yes, they are packed with wholesome ingredients like sweet potatoes and almonds while being low in calories.
What is the inspiration for this recipe?
This recipe is adapted from the popular show Cook Yourself Thin.
What temperature should I preheat my oven to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How long should I whisk the eggs and sugar?
Whisk them for about 5 minutes until the mixture is light, fluffy, and has quadrupled in volume.
Do I need to peel the sweet potato?
Yes, the sweet potato should be peeled before being finely grated.
How is the sweet potato added to the batter?
Stir in one cup of finely grated sweet potato after whisking the eggs and sugar.
What type of almonds are used?
The recipe calls for 1/2 cup of finely ground almonds.
How should I combine the dry ingredients?
Gradually mix in the ground almonds, flour, peppermint extract, salt, cocoa powder, and baking powder until just combined.
Is it okay to overmix the batter?
No, you should be careful not to overmix the batter once the dry ingredients are added.
When should I add the chocolate chips?
Gently fold in the dark chocolate chips or mint chocolate chunks after the main batter is combined.
How full should I fill the cupcake liners?
Divide the batter evenly, filling each liner about halfway to allow room for the cupcakes to rise.
How long do these cupcakes bake?
Bake the cupcakes for 20 minutes.
How do I test if the cupcakes are done?
Insert a toothpick into the center; if it comes out clean, the cupcakes are done.
What shape will the cupcake tops have?
These cupcakes will have a flatter top rather than a traditional dome shape.
How long should the cupcakes cool in the pan?
Allow them to cool for 15 minutes in the pan.
Should I chill the cupcakes before icing them?
Yes, transfer the cupcakes to the refrigerator to chill until cold after they have cooled in the pan.
What are the primary frosting ingredients?
The frosting is made from unsalted butter, confectioners sugar, peppermint extract, green food coloring, and cold water.
How do I begin making the frosting?
Beat the room temperature butter with one heaping tablespoon of confectioners sugar, peppermint extract, and food coloring until creamy.
How is the rest of the confectioners sugar added to the icing?
Add the remaining sugar gradually, one heaping tablespoon at a time.
Is water used in the frosting?
Yes, add half a teaspoon of cold water with each tablespoon of confectioners sugar until you reach a smooth consistency.
How much icing should be applied to each cupcake?
Use a little over a tablespoon of peppermint icing for each cupcake.
What is the final garnish for the cupcakes?
Finish by sprinkling the tops with dark chocolate shavings.
Can I use a stand mixer for this recipe?
Yes, you can use either a handheld or a stand mixer to whisk the eggs and sugar.
What kind of cocoa powder is used?
The recipe specifies 1 tablespoon of Dutch-processed cocoa powder.
How many eggs are in the batter?
The recipe requires 2 large beaten eggs.
What type of flour is needed?
Use 3/4 cup of plain flour for the batter.
How much peppermint extract is used in the cupcake batter?
Use 1 teaspoon of peppermint extract in the batter.
Does the frosting require salted or unsalted butter?
The recipe specifically calls for 2 ounces of unsalted butter at room temperature.
How many cupcakes does this recipe make?
The recipe is designed for a 12-cup muffin pan, making 12 cupcakes.