| Level: | Easy |
| Total: | 4 hr 45 min |
| Active: | 25 min |
| Yield: | 14 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 249 |
| Total Fat | 8 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 0 milligrams |
| Sodium | 112 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 1 grams |
| Protein | 2 grams |
| Sugar | 30 grams |
Reviews
These are amazing and can withstand all sorts of modifications. We have made them gluten-free by substituting gluten free all-purpose flour. We have made them no sugar added by substituting stevia. We have increased the amount of sweet potato and used agave instead of sugar and water. We have added milk instead of water. We have used almond extract instead of vanilla extract. We have used a variety of different whipped cream, cream cheese, and even berry toppings. They are always delicious! I’m so thankful to whomever posted this recipe!
Wonderful cupcakes AND they are vegan! I loved them with the whipped coconut cream “frosting”, but I did have to make a half batch of buttercream icing to satisfy the non-vegan sugarholics at today’s 4th of July table. I am amazed at how moist the cake part is thanks to the sweet potato. I waited until everyone was on on their last bite or two before telling them that they were eating low-fat, sweet potato cupcakes; by that time they were enjoying the dessert so much that they just looked delighted and kept on eating!
Calorie count please
It would be a bonus/perk to know, up front, that this is a vegan recipe. The cupcake is delicious – moist and flavorful – thank you to the chef for sharing it. More vegan recipes, please – thank you.