Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Chocolate-Filled Sweet Potato Cupcakes

"Use these as the finishing touch for a buffer or make a batch for the weekend. Sweet potato gives the batter beautiful color and helps these treats stay moist.

4.5 by 42 people
8,148 views
Rate me!
  • Yields: 24 cupcakes
  • Prep: 25 mins
  • Bake: 19 mins 350°F
  • Cool: 10 mins

Chocolate-Filled Sweet Potato Cupcakes

Ingredients

CAKE

FROSTING

Directions

  1. Preheat oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with folded 5x4-inch rectangles of parchment paper or paper bake cups; set aside.
  2. In a medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat the butter with electric mixer on medium speed for 30 seconds. Add granulated sugar; beat until light and fluffy, about 2 minutes. With mixer on low, beat in eggs one at a time, stopping to scrape down sides of bowl between additions. Add the sweet potato, milk, and vanilla; beat on low speed until combined. Add the flour mixture to the sugar-egg mixture; beat on low just until combined.
  3. Fill each muffin cup about two-thirds full with batter. Bake for 5 minutes. Carefully remove pan from oven. Gently press kisses, tips up, about halfway into each cup. Bake for 14 minutes more, until tops of cupcakes spring back when touched and chocolate is not visible. Cool cupcakes in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
  4. For frosting, in a medium saucepan over low heat, bring 1 inch of water to simmering. Place chopped milk and semisweet chocolate in a medium mixing bowl. Place the bowl over the saucepan of water. Stir chocolate with a rubber spatula until melted. Remove from heat; cool chocolate for 15 minutes. With electric mixer on low speed, beat chocolate for 30 seconds. Beat in butter, 1 to 2 tablespoons at a time. Beat in powdered sugar until smooth. Spread frosting on cupcake tops.

From the Test Kitchen

Sweet potatoes can be roasted, peeled, mashed, then covered and refrigerated up to 3 days.

Frosting can be made, then covered and refrigerated in the mixing bowl up to 3 days. To reheat, place the bowl of frosting in a large bowl filled with a small amount of hot water. Let frosting stand 8 to 10 minutes, until softened to room temperature.

Nutrition Facts (Chocolate-Filled Sweet Potato Cupcakes)

    Per serving:
  • 341 kcal cal.,
  • 21 g fat
  • (13 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 68 mg chol.,
  • 110 mg sodium,
  • 36 g carb.,
  • 1 g fiber,
  • 24 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...