Chocolate Sweet Potato Cupcakes

I’m a fan of changing recipes up to make them a little healthier. I love spinach in my smoothies, exchanging tons of vegetable oil for another fat and cutting out refined sugar for something else sweet.

I’m sometimes a little wary of throwing vegetables in baked goods though in fear that there will be little strands of veggies and or taste less like a treat and more like a salad.

I’ve made zucchini bread which doesn’t taste like zucchini and I’ve heard of sweet potato bread but never actually tried it.I had a container of boiled sweet potato that needed to be eaten so I figured I would try to throw it in something delicious.

These cupcakes are chocolate-y, moist and not incredibly sweet but sweet enough. They’re also low in calories, carbohydrates and fat which makes it a lot easier to eat more than one.

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Chocolate Sweet Potato Cupcakes

1/2 cup All Purpose Flour
1/2 cup whole wheat flour
2.5 Tablespoons unsweetened cocoa powder
1 Tablespoon instant coffee
6 packets monk fruit in the raw
Sprinkle of cinnamon
Dash of salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons non-fat plain Greek yogurt
3/4 cup almond milk
1/2 cup egg-whites
1/4 cup boiled sweet potato

Optional Frosting:
1/4 cup peanut flour
1/2 packet monk fruit in the raw
Drop of vanilla extract
3-4 Tablespoons water

Pre-heat oven to 350 degrees.

In a large bowl, combine all dry ingredients and mix.

Add in egg whites, yogurt, sweet potato, milk and mix well until no lumps remain and batter has a cupcake batter consistency.

Line a cupcake pan with cupcake liners and fill each liner half way with batter. The batter should make 12 cupcakes.

Bake for 8 minutes or until the top has set and a toothpick comes out clean.

Remove cupcakes from pan and place on a rack.

When cool, frost with your choice of frosting or a simple peanut butter frosting:
For the frosting, mix 1/4 cup peanut flour with a drop of vanilla extract and half a packet of monk fruit in the raw. Add water a tablespoon at a time until it develops a peanut butter consistency. Frost cupcakes.

 

Nutrition Facts for 12 unfrosted cupcakes:
45 calories/8 carbs/0 fat/3 protein

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One thought on “Chocolate Sweet Potato Cupcakes

  1. Pingback: What I Ate Wednesday | A Simple Spoon

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