- 1 1/2 cup whole wheat pastry flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup buttermilk
- 3/4 cup sweet potato purée*
- 1/4 cup (1/2 stick) unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter
- 2 tablespoons milk
- 2 tablespoons cocoa powder
- 1 1/4 cup sifted powdered sugar
- 1/4 cup pecan pieces, coarsely chopped
In a large bowl, whisk together flour, cocoa powder, baking soda and salt. In a medium bowl, whisk together buttermilk and sweet potato purée. With an electric mixer, cream together butter and sugar on high speed until light and fluffy. Add eggs and vanilla. Reduce speed to low and add flour mixture in batches, alternating with buttermilk mixture and ending with flour mixture. Spoon batter into prepared muffin cups.
Bake about 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pan 10 minutes. Transfer to a wire rack to cool completely.
To make the glaze, heat butter, milk and cocoa in a small saucepan over medium heat, stirring just until butter is melted and cocoa is dissolved. Transfer to a mixing bowl and gradually whisk in confectioners’ sugar. Let stand 15 minutes for glaze to thicken to spreading consistency. Spread over cupcakes and top with pecans.
*Look for canned sweet potato purée or make you own by baking a small sweet potato in a 400°F oven until very tender, about 40 minutes, then mashing or blending the flesh until smooth.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.