Raw Sweet Potato Maple Chipotle Caramel Cupcakes

Last Saturday at work, I was roasting sweet potatoes in the oven and the scent was simply heavenly.  The aroma was wafting through the store and one by one employees were wandering back into the deli and asking what the delicious smell was.  It got me to thinking, maybe I should make something with sweet potatoes soon.  Before I was raw, one of my favorite things to make was simple baked sweet potatoes with lime, chipotle, and sea salt.  Which got me to thinking, why not a sweet with the sweet potato chipotle combination?
Cupcakes! They could have a gooey caramel filling since caramel would marry well with the flavor, and a bit of maple as well.  The batter would be laced with chipotle and maple, as well as a bit of cinnamon, and the caramel would have a dash of spice as well, and then be topped off with a creamy maple frosting.  I was salivating at the idea of these cupcakes, and once I told my boyfriend Eric about them he was quite excited as well since he loves anything with a hint of spice. I got to work on them as soon as I got home from work, and once the batter was made, I admit I could not stop "tasting" it since it was damn delicious.
The hardest part was waiting for these babies to dehydrate overnight once I spooned the batter into the tins.  But on the upside, I awoke to the most amazing aroma of maple and chipotle.  I love waking up to deliciousness in the dehydrator.  While I waited for them to be done, I whipped up a batch of my gooey raw caramel to fill them with and some creamy coconut based maple frosting to top them off with.
Once they were all assembled finally I decided that they would be prettier with the extra caramel on top too, as well as a sprinkle of some hot pepper flakes as a hint as to what was inside.  Finally it was time to taste.  I took a bite and it was a party in my mouth to say the least! I decided that I need to try this combination of sweet potato and chipotle in more desserts soon!

Raw Sweet Potato Maple Chipotle Caramel Cupcakes
Makes 12

Cake:
2 1/2 cups raw sprouted buckwheat or quinoa flour
2/3 cup ground flaxseed

3 cups raw coconut flour (do NOT use store-bought!)
1/4 tsp sea salt
1 tsp chipotle powder
2 tsp cinnamon
2  tsp pure vanilla extract
1 tsp maple extract
3 cups chopped raw sweet potato (peeled)
1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
1/3 cup raw coconut nectar or your choice of liquid sweetener
Caramel:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
3 Tbsp raw coconut butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
2-3 Tbsp filtered water as needed
1/2 tsp chipotle powder

Frosting:
2 cups young coconut meat
1/4  cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4  tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2 tsp maple extract
1/4 cup plus 2 Tbsp raw coconut butter, warmed to liquid

red pepper flakes for garnish (optional)

Combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, spices, vanilla, maple extract, sweet potato and nectar to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Spoon the batter into 12 standard sized foil muffin tins (mounded as they will not rise) and place on a dehydrator sheet.  Dry for about 18-20 hours (until dry but still a little moist), then remove from the dehydrator.  Cut a divet into the center of each, and remove (a great snack) Set cupcakes aside.
Meanwhile, to make the caramel filling, combine all ingredients in a food processor and process until smooth (adding the water to thin if necessary).
Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use.
To assemble, spoon the caramel into the divets in the cupcakes (reserve the extra for garnish on top later).  Place the frosting in a pastry bag, and pipe decoratively onto the cupcakes (I swirled it towards the center, but if you do not want to pipe you can spread the frosting too).  Place the extra caramel into a plastic bag with the tip cut off, and drizzle it over the frosting, or pipe it over.  Sprinkle the cupcakes with the pepper flakes.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
  1. Anonymous
    November 6, 2013 at 10:18
    Reply

    Why do you say do not use store bought coconut flour? What about putting coconut flakes into the blender and making flour? Thanks!

    • November 6, 2013 at 12:27
      Reply

      Because it dries out the batter and does not taste as good. I suggest making your own because it is simple, like you said, in the blender. That extra 15 seconds is worth it!

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