muffins with sweet potato chocolate frosting
When I told my mum that I made sweet potato frosting, her face looked like this 😳 But trust me, you can’t tell there is sweet potato in it at all!
Makes 12 muffins
Ingredients
Muffins
275g all purpose flour
200g caster sugar
100ml vegetable oil
170ml milk (I used oat, but you can use your favourite milk)
1/2tsp baking soda
1tsp baking powder
2tbsp cocoa powder
Frosting
3 medium sweet potatoes (about 390g)
90g dark chocolate
3tbsp golden syrup (or maple/date/.. syrup)
Around 6tbsp milk
Method
Preheat oven to 200C/fan 180C and line a muffin tin with 12 muffin cases.
Wash sweet potatoes, cut them in half and pierce each couple of times with a fork. Place them on a baking tray and bake for around 45 mins (until soft). Once they are soft, remove them from the oven and leave to cool.
3. Sieve flour, cocoa, baking powder and baking soda into a bowl.Mix sugar, oil and milk in another bowl, then gradually pour into the dry ingredients and mix until just combined (don’t over do it).
Spoon the mixture evenly into the muffin tin and bake for 20-25 mins (until a skewer inserted in the middle comes out clean). Remove from the oven and leave to cool down.
Chocolate frosting
Once sweet potatoes are cold, “skin” them and put the flesh into a bowl. Mash them with a fork or blender until smooth
.Melt chocolate over a water bath and add it to mashed sweet potatoes together with golden syrup and milk. Combine all together, place into a piping bag and pipe on top of muffins.
Notes:
Don’t put all frosting into a piping bag all at once, it goes thick quite quickly, just put half of it in a piping bag and leave the rest in the bowl over hot water.
If you don’t feel like piping frosting, just spoon it on muffins and put some coconut on top, it is much easier but still looks very pretty.