Chocolate-Filled Sweet Potato Cupcakes

Yields 12 cupcakes

Adapted from: Better Homes and Garden, November 2011

1 cup flour

1 tsp. pumpkin pie spice

¾ tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

½ cup unsalted butter, softened

¾ cup sugar

1 egg, plus 1 egg yolk

1 cup mashed sweet potatoes

2 tbsp. milk

½ tsp. vanilla

12 milk chocolate kisses

Frosting:

4 oz. milk chocolate, chopped

2 oz. bittersweet chocolate, chopped

3 tbsp. butter, softened

¼ cup powdered sugar

For the cupcakes, preheat oven to 350 degrees and line a cupcake pan. In a small bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. In a mixing bowl, cream butter and sugar until fluffy. Add eggs, mashed sweet potatoes, milk, and vanilla. Stir until combined. Add the flour mixture and stir until just mixed. Divide batter among 12 cupcake liners and bake for 5 minutes.

After 5 minutes, take the cupcakes out of the oven and place a kiss partway in each cupcake. Return to the oven and bake for 13 more minutes. Place on wire rack to cool completely.

To make the frosting, melt both chocolates in the microwave stirring after every 30 seconds. Using a handheld mixer, mix the chocolate on low speed for 30 seconds. Add 1 tablespoon of butter at a time and mix until incorporated. Add the powdered sugar and mix until combined. Frost on cooled cupcakes.

Printed from SweetLessons.blogspot.com