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4.75 from 8 votes
One bowl dairy-free chocolate wacky cupcake with easy sweet potato frosting. The cake is made without egg and dairy. It is moist and delicious dark chocolate cake. Dairy-free, egg-free, nut-free.
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Wacky Cupcake With Sweet Potato Frosting
Prep Time
15 mins
Cook Time
22 mins
Cooling time
15 mins
Total Time
37 mins
 

One bowl dairy-free chocolate wacky cupcake with easy sweet potato frosting. The cake is made without egg and dairy. It is moist and delicious dark chocolate cake. Dairy-free, egg-free, nut-free.

Course: Dessert
Cuisine: American
Servings: 12 cupcake
Author: Ina Wrobel
Ingredients
For wacky cupcake
  • 1 cup sugar
  • 1 1/2 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 4 tbsp cocoa powder
  • 1 tbsp vinegar
  • 1 tsp vanilla extract
  • 6 tbsp oil I use sunflower oil
  • 1 cup water
Sweet Potato Frosting
  • 2 cup sweet potato puree
  • 1 cup dairy-free semi-sweet chocolate chips
  • 3 tbsp maple syrup
  • 2 tbsp dairy-free butter
  • 1 tbsp dairy-free milk I use So Delicious coconut milk
Instructions

  1. Bake a large size sweet potato on 400 deg F for 1 hour or until soft when you poke it with a fork. Set aside.

  2. Turn the heat down to 350 deg F.
  3. Prepare the regular size muffin tin, line it with muffin cup.
  4. While waiting for the oven ready, put all dry ingredients on the bowl, mix it up.

  5. Make three wells on the dry mixture, put vinegar, oil, and vanilla extract on each well.

  6. Pour water on the mixture, use the spatula to mix the batter until all blended.

  7. Pour the batter on the muffin cup 3/4 full.

  8. Bake it in the oven for 22 minutes or until the toothpick comes out clean.

To make the sweet potato frosting
  1. Slice the sweet potato skin, use the spoon to scoop the sweet potato and put it into a food processor, then process it until smooth.
  2. In a safe microwave bowl, melt the chocolate chip, butter, and coconut milk. Heat it in the microwave for one minute, keep checking it every 20 sec.
  3. Stir it until smooth then pour it on the food processor.
  4. Add maple syrup or agave syrup. Process it until all well blended and resemble a smooth mixture.
  5. Leave the mixture in the fridge for 15 minutes, while waiting for the cupcake cooling down completely.
  6. Put the frosting on the piping bag, I use the star piping tip to make a simple swirl cupcake frosting.
Recipe Notes
  • This wacky cupcake with sweet potato frosting will be best to serve it in the same day.
  • The wacky cupcake without frosting will last up to 4 days, keep it in the room temperature on a covered container.
  • The preparation time is only about 15 minutes, it does not include roasting the sweet potato and cooling times.

 

Do you make this Wacky Cupcake With Sweet Potato Frosting? Write a comment, rate it and take a picture of your delicious meal, hashtag #craftyforhome or you can tag @craftyforhome.