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.
Source: Better Homes and Gardens
Gallery
Credit:
Andy Lyons
Recipe Summary
Ingredients
Directions
Tips
Tips
Sweet potatoes can be roasted, peeled, mashed, then covered and refrigerated up to 3 days.
Tips
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
Per Serving:
341 calories; total fat 21g; saturated fat 13g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 68mg; sodium 110mg; potassium 151mg; carbohydrates 36g; fiber 1g; sugar 24g; protein 4g; trans fatty acid 0g; vitamin a 3110IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 28mcg; vitamin b12 0mcg; calcium 71mg; iron 1mg.