Chocolate Sweet Potato Cupcakes Recipes

SWEET POTATO CUPCAKES

Steps:

• Preheat oven to 350°F Line twenty four 2 1/2-inch muffin cups with paper bake cups. Set aside.
• In medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
• In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined (batter will be thick).
• Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan a cool completely.
• Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel.
• CREAM CHEESE FROSTING: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of good piping consistency. (Makes 4 1/3 cups).

SWEET POTATO CUPCAKES

Steps:

• In a large bowl, combine the flour, sugar, baking powder, pie spice, salt and baking soda. In another bowl, combine eggs sweet potatoes, pineapple and oil. Stir into dry ingredients just until moistened. Fold in walnuts and raisins. Fill paper-lined muffin cups three-fourths full., Bake at 350° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, pineapple and vanilla; beat until blended. Frost cupcakes.

SWEET POTATO CUPCAKES

Steps:

• Cook potatoes in large saucepan of boiling water 23 to 25 min. or until tender; drain. Return potatoes to pan; mash until smooth. Cool completely.
• Heat oven to 375°F. Prepare cake batter as directed on package. Blend in mashed sweet potatoes. Spoon into 24 paper-lined muffin cups.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
• Beat cream cheese and butter in large bowl with mixer until creamy. Blend in cinnamon. Gradually add sugar, mixing well after each addition.
• Spoon into pastry bag fitted with star tip; use to pipe frosting onto cupcakes. Sprinkle with nuts.

SWEET POTATO CUPCAKES WITH TOASTED MARSHMALLOW FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
• Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.
• Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.
• Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
• To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.
• To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

SWEET POTATO CUPCAKES WITH CINNAMON FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
• Make the cupcakes: In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, nutmeg and salt to combine. Set aside.
• In a large bowl, whisk the oil and brown sugar until well combined. Add the egg and vanilla and whisk until well combined. Add half of the flour mixture and mix to combine. Add the buttermilk and mix to combine. Add the remaining flour and mix to combine. Gently stir in the sweet potato puree.
• Divide the batter among the prepared muffin pan, filling each liner just over 3/4 full. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs, 20 to 25 minutes. Remove from the oven and let cool completely.
• Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese and butter until light and fluffy, 3 to 4 minutes. Add the confectioners' sugar and cinnamon and mix well to combine. Scrape the bowl well, then add the vanilla and salt and mix to combine.
• Spread the frosting on top of the cooled cupcakes. Dust with more cinnamon, if desired, then serve.

CANDY'D SWEET POTATO CUPCAKES WITH BROWN SUGAR ICING

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.
• Preheat the oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper muffin liners.
• Beat 1 cup butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg, then stir in the sweet potato puree and orange zest.
• Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, 1 cup at a time, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• To make frosting: Sift the confectioners' sugar into a large bowl; set aside. Heat the brown sugar, heavy cream, and 1/4 cup butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in 1/4 teaspoon of vanilla extract. Whisk the brown sugar mixture into the confectioners' sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.