Ingredients (serves 12):
2 Sweet Potato (large)
2 tbsps Ground Flax Seed
1/3 cup Water
3/4 cup Unsweetened Almond Milk
1 tbsp Apple Cider Vinegar
1 1/2 tsps Baking Soda
1/4 cup Maple Syrup
1/4 cup Coconut Sugar
1/2 tsp Sea Salt
1/4 cup Coconut Oil (melted)
1/2 cup Almond Flour
1/2 cup Oat Flour
3/4 cup All Purpose Gluten-Free Flour
1 cup Cocoa Powder (divided)
1 1/2 cups Dark Chocolate Chips
1. Preheat oven to 350ºF (177ºC) and line a muffin pan with liners. Brush the liners with coconut oil to prevent the cupcakes from sticking.
2. Peel the sweet potato and dice into small cubes. Fill a saucepan with two inches of water and bring to a boil. Drop the sweet potato in and steam for 7 minutes or until tender when pierced with a fork. Drain off the liquid and transfer the steamed sweet potato to a bowl. Mash with a fork to make a smooth puree. Divide the sweet potato puree. For 12 cupcakes 1 cup will be used for the batter and 1.5 cups for the frosting.
3. In a large mixing bowl, combine the portioned out sweet potato for the batter, ground flax, water, almond milk, apple cider vinegar and baking soda. Whisk and let stand for 5 minutes to thicken slightly. Add the maple syrup, coconut sugar, sea salt, coconut oil, almond flour, oat flour, all-purpose gluten-free flour, and half of the cocoa powder. Mix the batter until thoroughly combined.
4. Divide the batter between cupcake liners and bake for 35 to 40 minutes or until a toothpick comes out clean. Remove from the oven. Let sit in the pan for 20 minutes before transferring to a rack to cool completely.
5. Make the frosting by adding the remaining sweet potato puree to a small saucepan with the chocolate chips. Heat over medium heat until the chocolate chips are completely melted. Transfer to a food processor, add the remaining cocoa powder and process until very smooth.
6. Let the frosting and cupcakes completely cool to room temperature before frosting. Frost using a piping bag or a spatula then let chill for an hour in the fridge. Enjoy!