Gluten Free Chocolate Cupcakes with a Chocolate Sweet Potato Frosting

Just in time for Valentines day! These lil guys are so delicious and can be enjoyed for breakfast or dessert. Did I mention that they’re frosted with a chocolate sweet potato frosting?! YUM.

Here’s what you’ll need to make these chocolatey treats:

* 3 large eggs

* ¼ cup greek yogurt

* ¼ cup melted butter

* ⅓ cup almond milk

* 1 tsp vanilla extract

* 1 + ¼ cups almond flour

* 3 tbsp coconut flour

* 2 tsp baking powder

* 1/3 cup coconut sugar

* ½ cup cacao powoder

* ¼ cup chocolate chips

Instructions:

* Preheat the oven to 350°F and prep a muffin pan with muffin cups, will make about 8 muffins. Place a little water in the empty muffin holes.

* Blend the eggs for about 2 minutes until they are frothy. Add the yogurt, melted butter, vanilla extract and almond milk, and blend.

* Then add the almond flour, coconut flour, baking powder, coconut sugar, cacao powder, and blend until combined. Stir in the chocolate chips.

* Fill the batter into 8 paper muffin cups.

* Bake for about 22-25 minutes. Remove from the oven and allow to cool in the pan for 10 minutes. Then transfer to a wire wrack to fully cool before frosting.

Chocolate Sweet Potato Frosting:

* ¾ cup sweet potato, roasted and peeled

* ¼ cup cacao powder

* 4 soaked dates

* 2 tbsp coconut oil, melted

* 2 tbsp maple syrup

* 1 tsp vanilla extract or paste

* ¼ tsp sea salt

Instructions:

* Add all the ingredients to a blender and blend until smooth.

Now the big question, sprinkles or no sprinkles?