Gluten-Free Vegan Chocolate Cupcakes with Sweet Potato icing

🌿All you need is the following.

Ingredients:

• One box of @orgransa chocolate muffin mix.

Sweet potato icing:

• 280 grams sweet potatoes cooked

• 2 tablespoons cocoa powder

• 2 heaped tablespoons peanut butter

• 1 teaspoon of vanilla extract

• 3-4 tablespoons liquid sweetener

Directions:

1. Preheat oven to bake for 180°C.

2. First I placed my sweet potatoes on the stove to boil until soft.

3. Then I started with the cupcakes. I Followed the vegan version of @orgransa chocolate muffin mix so all I had to do was add 250ml of water to the mix and beat it for a minute or two.

4. I poured the mixture evenly into my muffin tins and placed them in the oven to bake for 18 minutes.

5. While they were baking I ran my peeled sweet potatoes under cold water.

6. I placed all the ingredients for the icing into my blender and blended them until smooth.

7. I removed the muffins from the oven and placed them on a cooling rack.

8. I then placed the icing in a bowl in the fridge to set for about 30 minutes.

9. Once the muffins were completely cool I started to ice them with the sweet potato icing 🌱