Saturday, September 3, 2011
Tuesday, February 22, 2011
Monday, November 29, 2010
Wednesday, October 20, 2010
Yesterday was National Chocolate Cupcake Day. I wasn't going to make anything, but was inspired by all of the delicious chocolate cupcakes, I just couldn't resist. I know that pumpkin is the star of fall desserts and I wanted to try something a little different. These Chocolate Chocolate Chip Sweet Pototo Cupcakes were a total experiment and turned out absolutely delicous.
Makes 12 Cupcakes
1/2 Box chocolate cake mix (I used Devil's Food Cake)
2 tablespoons + 2 teaspoons vegtable oil
2 tablespoons water
1/2 can (7.5 oz) sweet potato puree
A handful of semi-sweet chocolate chips
1. Preheat oven to 350 degrees F and line your cupcake pan with your favorite fall liners.
2. Using a hand mixer on medium speed, mix all ingredients until just combined.
3. With a mini ice cream scoop, fill each of your cupcake liners with about 2 tablespoons of mix.
4. Sprinkle some chocolate chips on top of your cupcake batter. You can also fold 1 cup of chocolate chips into your cupcake mix.
4. Bake cupcakes at 350 degrees F for about 15 to 20 minutes. You should be able to insert a toothpick and have it come out clean.
5. Cool cupcakes completely before frosting.
I could definitely eat these by themselves, but the frosting makes them to die for.
Sweet Potato Cream Cheese Frosting
8 oz cream cheese, softened
1/4 cup sweet potato puree
1/4 cup tablespoons butter, softened
1 tablspoon orange juice
1/2 teaspoon vanilla extract
6 cups confectioner's sugar
1. Using a hand mixer on medium speed, mix cream cheese, sweet potato, butter, orange juice and vanilla until just combined.
2. Add confectioner's sugar 2 cups at a time, until you reach your desired consistency.
3. My frosting was not stiff enough to pipe, so I just drizzled a little on top.
The frosting recipe makes about 3-4 cups of ooey gooey goodness. You can cut the recipe in half, double your cupcake recipe or make some delicious cinnamon rolls and use the left overs!