I am so excited about this recipe that I have for you guys that I’m not even going to make any “small talk”. As you all know, I am always on the look out for healthy desserts that taste good too (otherwise what’s the point ). I must admit, when I first heard about sweet potatoe cakes, brownies etc, I was quite sceptical. But I must admit, it is one of my new fav indulgences. I mean, seriously, being able to have cupcakes (AND frosting), and feel 0 guilt, who doesn’t want that?
These cupcakes are so moreish, moist, fudgey, chocolatey. It really is kind of a combination between a cupcake and a brownie. AND the chocolate avocado frosting is dairy free, so much healthier and lower in calories than the classic butter- icing sugar version and of course, avocado,is super food so you get those into your diet in the form of dessert….chocolate dessert, which is the best part for me. It takes nothing like avo but it’s there and it takes so good.
Ok, let’s do this..
2 1/2C grated sweet potato
2 large eggs
115ml olive oil
80ml Maple syrup
4tsp vanilla essence
60ml cocoa powder (more if a richer chocolate flavor is required)
2tsp baking powder
100ml gluten free flour
Add eggs, oil, maple syrup and vanilla essence to grated sweet potato. Whisk together. Add cocoa powder, baking powder and flour. Mix together. Scoop mixture into cupcake cups and bake at 180 degrees celcius for 30-35 minutes till cupcakes are baked through. Allow to cool.
While the cupcakes are cooling, use the time to whip up my Choc Avo Frosting.
Chocolate Avocado Frosting:
1/2 an avocado (well ripened) (mashed)
100ml cocoa powder
enough maple syrup to sweeten to your liking.
1tsp vanilla essence (opt)
mix all these ingredients together in a processor (a hand mixer can also work).
Thats all to it. Quick, easy and deliciously moreish. With just about 200 calories, all healthy and good for you, this is a must try.
I hope you try it, love it and enjoy it with your loved ones time and time again.
Happy Baking my Loves