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Saturday, September 3, 2011

Chai Sugar srub

In Between Laundry: Spiced Chai Sugar Scrub: Wow! Thank you for making this one of the top posts on In Between Laundry ! You must really love your scrubs! To better serve you, I am ...

Wednesday, October 20, 2010

{Cupcake ♥ Love} Chocolate Chocolate Chip Sweet Potato Cupcakes

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.

{Ingredients}

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 Egg

1/2 can (7.5 oz) sweet potato puree

A handful of semi-sweet chocolate chips

{Directions}

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

{Ingredients}

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

{Directions}

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.

{Note}

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!

THANKS TO TWEEDLE DEE DESIGNS!