Giant Chocolate Mint and Sweet Potato Cupcake


One of my favourite aspects of baking is experimenting with fruits and vegetables, and surprising people with them! When I told Pepe’s father that I was making cupcakes with sweet potato and chocolate, the first thing he said was “poor chocolate”. When he finally tried them, I was thrilled to see that he was not only pleasantly surprised but also impressed with these cupcakes! To be honest, I was too! I had tried using sweet potato before to make a cake (you can read about the it here), but it was a disaster. I tried again but this time I simply added flour and it was a perfect! The chocolate and mint diminishes the taste of the sweet potato. 


By Daniela P Furtado, Dulce y Natural

Total time: 1 hour

Makes: 6 giant cupcakes


  • 2 sweet potatoes, small
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 6 tablespoons flour
  • 50 grams brown sugar
  • 50 grams chocolate
  • handful tablespoons flour
  • 6 mint leaves, fresh and chopped
  • puff pastry, optional


    Peel and chop the sweet potato into small chunks, then boil in a pot until soft. Meanwhile, boil the chocolate and sugar in another pot and stir often until smooth and consistent. When the two are done, use a processor to puree the sweet potato then add the chocolate until well blended. Slowly add the remaining ingredients. Let the batter rise before pouring into a mold. If you wish, cover the mold with puff pastry then pour the batter. Bake the cupcakes at 150°C for 30 minutes.