Paleo Chocolate Cupcakes with Blue Coconut Frosting

This is a great healthy recipe to have at the house if you are have a sweet tooth. 

The best part is that you’ll never guess the main ingredient is sweet potatoes. The sweet potatoes give the cupcakes a great brownie texture.

Top it off with some amazing blue frosting that is sweetened with monkfruit. 

Enjoy this fun recipe!


Paleo & Whole30 Friendly

Prep Time

8 Minutes

Cook Time

30 Minutes

Total Time

38 Minutes

Servings

12 cupcakes

Ingredients

Cupcakes
 
Blue Frosting
 

Directions

Cupcakes:

  1. Preheat oven to 350F. Line a cupcake pan with cupcake liners.
  2. In a food processor mince sweet potato (if you didn’t buy the pre frozen minced sweet potatoes). Then in a blender combine all ingredients for the cupcakes until smooth besides the chocolate chips. Add the chocolate chips in last after the batter is completely blended smooth.
  3. Using a 1/4 cup measuring cup to scoop out the batter and pour into each individual cupcake holder.
  4. Bake on 350F for 30 minutes.
 
Blue Frosting:
  1. Using a can opener, open the coconut cream and scoop out only the harden coconut into a bowl.
  2. Using a mixer or a whisk mix the rest of the ingredients together into the bowl until it becomes a frosting texture. If you need to add a little bit of liquid pour just a little liquid left from the coconut cream to make the frosting consistency smoother.
  3. Once cupcakes are cooled off top them with the frosting and Enjoy!
  4. Keep refrigerated up to 5 days.   
 

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