grain-free chocolate cupcakes (made with baked yams!)

for my son's 3rd birthday with spirulina coconut sprinkles

Fudgy Sweet Potato Cupcakes

2 cups baked yams*
¾ cup raw cacao
¼ cup coconut flour
½ cup coconut oil
½ cup maple syrup
2 eggs, at room temperature
2 tsp baking powder
1 tsp baking soda
½ tsp vanilla powder
½ tsp unrefined salt

In a large mixing bowl combine sweet potato puree, coconut oil (soften over light heat if it is too firm to mix), maple syrup, and eggs. In a separate bowl combine raw cacao, coconut flour, baking powder, baking soda, vanilla powder, and salt. Sift dry ingredients into wet ingredients while mixing continuously and thoroughly. Line a muffin tin with paper cups and fill with batter until ¾ full in each. Bake at 350°F for approximately 20-22 minutes or until tested with a toothpick that comes out completely clean.

* Please note: canned yams will not work as a substitute in this recipe. It has a different, more moist consistency and you'll end up with chocolate soup. Definitely still yummy, just more difficult to serve at a party ;)


½ cup coconut oil
3 tbsp raw cacao powder
2 tbsp honey

Stir thoroughly until the coconut oil is completely blended. To achieve the proper consistency of frosting, the coconut oil must be at the right temperature. If it is too firm, heat a metal spoon under hot water before mixing. If it is too soft, refrigerate for about 10 minutes to solidify and then reblend. Optional: sprinkle the top of cupcakes with coconut flakes or crushed nuts.