This is a great use of holiday leftovers, as the secret ingredient for these cupcakes to make them dense and healthier is sweet potato. I love the idea of cupcakes but not a fan of the 75% icing and 25% light cake. These are dense and satisfying cupcakes, which Lord D has crowned the best cupcake I have ever created for him.
Awesome Healthy Chocolate Chocolate Chip Cupcakes
These are dense and satisfying healthy chocolate chip cupcakes whose secret ingredient is sweet potato.
Ingredients
- 1 1/2 cups unbleached all purpose flour
- 1 cup Xylitol or sugar/other sugar substitute
- 1/3 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups water
- 1/4 cup canola oil
- 2 tbsp. apple cider vinegar
- 2 tsp. pure vanilla extract
- 1 cup sweet potato, pureed
- 1/2 cup sugar free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Prepare a 12 cupcake tin with liners.
- Whisk together the dry ingredients (except chocolate chips) in a large bowl. In a smaller bowl mix all the wet ingredients.
- Pour the wet mixture into the dry mixture and mix until just combined. Add the chocolate chips at the end and mix to evenly distribute.
- Fill the cupcake liners with the batter. Bake for 25 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.
Notes
Delicous Chocolate Fudge Icing
This is a quick and easy fudge icing which sets up nicely when it sets.
Ingredients
- 4 ounces unsweetened chocolate chopped
- 2 tbsp. unsalted butter
- 4 cups icing sugar
- 1/2 cup milk
- 1 dash salt
- 1 tsp. vanilla extract
Instructions
- Melt chocolate with butter over very low heat, stirring constantly until smooth. Remove from heat.
- Combine sugar, salt, milk and vanilla. Add chocolate, blending well. If necessary, let stand until it sets to spreading consistency, stirring occasionally.
- Spread quickly, adding a small amount of additional milk if frosting thickens.
- Makes about 2 1/2 cups, or enough to cover tops and sides of two 8 or 9-inch layers, the top and sides of one 9-inch square or 13 x 9-inch cake, or the tops of 24 cupcakes.
Notes
Nutrition
Serving: 10gCalories: 877kcalCarbohydrates: 139gProtein: 10gFat: 40gSaturated Fat: 26gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 33mgSodium: 27mgPotassium: 98mgFiber: 8gSugar: 121g
Tried this recipe?Let us know how it was!
Nutrition
Serving: 100gCalories: 234kcalCarbohydrates: 49gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 204mgPotassium: 167mgFiber: 4gSugar: 2g
Tried this recipe?Let us know how it was!
