2-Ingredient Chocolate Frosting With Sweet Potatoes

5 from 1 vote

2-Ingredient Chocolate Frosting With Sweet Potatoes

This 2-ingredient chocolate frosting with sweet potatoes is a delicious hidden-veggie recipe, super easy, high in fiber, vitamin A. Vegan, gluten-free, refined-sugar-free and delicious. No one will ever taste the sweet potatoes. Here the frosting is on my dairy free chocolate cupcakes.

Prep Time5 mins

Cook Time2 mins

Total Time7 mins

Course: Dessert

Cuisine: vegan, dairy-free, gluten-free

Keyword: 2-ingredient chocolate frosting, 2-ingredient frosting, sweet potato frosting, vegan chocolate frosting

Does it keep?: freezer-friendly

Servings:

Calories: 129kcal

Author: Dee Dine

Ingredients

2-Ingredient Chocolate Frosting with Sweet Potatoes

1 cup sweet potato puree (I used Farmer's Market organic sweet potato puree in a can)
1 cup chocolate chips (I used Enjoylife semi-sweet mini chips)

Dairy-Free Chocolate Cupcakes

1 ½ cups all-purpose flour or a GF mix like Bob's Red Mill's 1 to 1 baking flour
½ cup unsweetened cocoa powder or cacao powder which is healthier but more expensive
⅓ cup sweet potato puree
⅔ cup organic cane sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup almond milk
1 tbsp apple cider vinegar or white vinegar
3 tbsp aquafaba, the liquid from a can of chickpeas (Or 3 tbsp of aquafaba, the liquid from a can of chickpeas)
1 tsp vanilla extract

US Customary - Metric

Instructions

Make 2-ingredient Chocolate Frosting with Sweet Potatoes

Add 1 cup of chocolate chips to a pyrex measuring cup and microwave for 1 minutes.
Add 1 cup of sweet potato puree from a can to a bowl, and microwave for 30 seconds.
Stir the melted chocolate chips until the melted chocolate is smooth. Spoon it into the warm sweet potato puree, and stir until smooth. Add to a blender and blend until extremely smooth if you want to.
It is ready to spread on a cake or cupcakes. If you want to pipe it, add 2 tbsp of corn starch or arrowroot and stir again until combined. Wait about 10 minutes for the corn starch to help the mixture stiffen.
Pour into a piping bag fitted with a tip, and refrigerate about 30 minutes or more until you can squeeze the bag and the frosting comes out with the ridges intact.

Prep for Dairy Free Cupcakes

Preheat your oven to 350 F.
Line 9 cupcake wells with paper cupcake liners.
Sift together the flour and cocoa.
Activate your milk by adding the vinegar to it and stirring so it curdles. This creates a mixture that activates the baking soda and creates a lovely moist crumb.

Make Cupcakes

To the large mixing bowl, add the flour/cocoa mixture, sugar, baking powder, baking soda, and salt. Use a hand mixer or just a spoon or whisk to combine these dry ingredients.
Add in the curdled milk, veggie puree, aquafaba and vanilla.
Mix with a hand-mixer or hand whisk until combined, but don't overmix.
Pour the batter evenly into cupcake wells.
Bake for 20 minutes or until a tester comes out clean.
Let cool for a ten minutes in pans, then pop cupcakes out onto a cooling rack to cool completely before frosting.
Frost either by spreading or piping. If you follow above instructions to use the sweet potato frosting as a piping frosting, then refrigerate the cupcakes to retain the piping ridges.

Storage

Store frosted cupcakes for 3 days covered.

Notes

Nutritional facts are for 2-ingredient chocolate frosting with sweet potatoes only

Nutrition