Yes! The title IS correct! Sugar-free frosting??? It IS sugar free chocolate frosting!!! These cupcakes are ones I had made several years ago for a friend who cannot have flour or sugar. I believe everyone should have cake on their birthday & so I wanted to make something that she could actually eat. So, I started researching that sweet potato could be substituted for the sugar! SWEET POTATO!!! It was brilliant because the sweet potato is creamy like frosting & slightly sweet! Since this was many years ago & I couldn’t find the original recipe, only my notes, I played around with the recipe. OMGoodness these came out A-MAZING even being gluten-free, dairy-free, & sugar-free!!! I have said it before & I’ll say it again…I LOVE CHOCOLATE! This recipe is no different! Don’t let the name fool ya! Haha
- ¼ cup coconut flour
- ¼ cup cocoa powder
- ¼ t baking soda
- ⅛ t salt
- 4 eggs
- ¼ cup coconut oil, melted
- ¼ cup coconut nectar
- ¼ cup sugar free maple syrup
- ¼ cup stevia
- 1 t vanilla extract
- ¼ cup unsweetened chocolate, melted
- 1 cup sweet potato, cook
- 2 T coconut oil
- 1 T cocoa powder
- ⅓ cup unsweetened chocolate
- 3 T sugar free maple syrup
- 2 T coconut nectar
- ¼ cup stevia
- 2 T coconut milk
- Preheat oven to 350°F.
- Sift coconut flour, cocoa powder, baking soda, & salt in a small bowl. Set aside.
- Mix together all other ingredients except unsweetened chocolate.
- Add unsweetened chocolate once everything is incorporated.
- Add dry ingredients.
- Line a cupcake tin with papers & fill with batter ⅔ full.
- Bake for 16 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
- When sweet potato is still hot after cooking it, add unsweetened chocolate & coconut oil to melt them both while it is hot.
- Add all other ingredients.
- Put frosting in a piping bag with tip & frost onto cooled cupcakes!
KITCHEN TIPS ♡
♡ A double boiler is easy to make with equipment around the house. A small sauce pan filled ¼ full of water topped with a heat safe bowl is how I melt my chocolate for the batter. Bring the water to a boil & once it starts boiling turn off the heat. Add the chocolate to the bowl & it will melt!
♡ If using a stand-up mixer, the paddle attachment is the best attachment to use. I have made cupcakes with people recently that had no idea what the paddle attachment is! It is the best attachment to make batter with. In general, it works best for creaming butter which means the batter & the frosting. I use my paddle attachment more than my whisk or the dough hook. Ingredients get really stuck in the whisk attachment & the dough hook is for kneading purposes.
♡ I use cake flour for my vanilla cupcakes instead of all-purpose flour. AP flour will work, but cake flour makes the cake light & spongy whereas the AP flour will create a texture that can be heavier & dense. I like to make my own cake flour because it is less expensive to make than to buy it & it is easy to make! Scale 1 cup of flour in bowl & then take 2 tablespoons of the flour back out of the bowl. Replace that with 2 tablespoons of cornstarch. Yes! Cornstarch! Cornstarch has a silky feel to it & it helps take out some protein content which makes a difference with gluten forming.
♡ I sift my dry ingredients of flour, cocoa powder, salt, & baking soda. Sifting is important in cupcakes because it makes the flour lighter which helps all the ingredients to incorporate easier. To sift, a strainer is needed & a small sized bowl. Simply put the flour, cocoa powder, salt, & baking soda through the strainer by hitting the sides of the strainer or if the flour is going outside the bowl, use a spatula to push the ingredients through.