Chocolate Sweet Potato Mini Cakes #FoodBloggerLove

Today is #FoodBloggerLove, which is a day where a group of my food blogger friends and I share the love with some awesome Valentine’s Day themed recipes!

I actually love Valentine’s Day. Well, love is perhaps a strong word, but I don’t have the negative reaction that some people have to the holiday. I think it is nice to have a day dedicated to telling your friends and family how much you love them. I wish that more adults still made and sent valentines.

Jeffrey and I have a tradition every year for Valentine’s Day. He goes to the grocery store and picks out any ingredient, and I use it to make our Valentine’s Day dessert. The first year we started the tradition, he made a beeline for the seafood section to get something really hard like we were on an episode of Chopped or something. Then I reminded him that whatever he picked, I was going to use to make a dessert that he would have to eat! I guess the idea of shrimp pie didn’t sound good to him, haha, because he picked marshmallow fluff instead (which I used to make these moon pie cupcakes). On his way home from work tomorrow, he is picking up this year’s ingredient… so stay tuned for a new random recipe inspired by the hubs!

For #FoodBloggerLove this year, I decided to go for a delicious heart-shaped dessert that was also inspired by Jeffrey. He loves, loves, loves sweet potatoes, and sweet potato pie. He also loves chocolate, so I decided to create a sweet potato and chocolate cake recipe.

I made these adorable mini cakes with Wilton silicone molds I found at Walmart of all places. I only bought two molds, so I used the rest of the batter to make cupcakes.

These little cakes are insanely chocolatey without being overly sweet. You can definitely taste the sweet potato, which gives the cakes a taste and texture similar to a chocolate pumpkin cake dessert. The cinnamon adds a little kick, and the cakes are more dense than a box mix without being super heavy like a pound cake.

I horked one down before it even had a chance to cool and had to stop myself from eating another one. 🙂

For these little cakes, you can use whatever frosting you like, but I highly recommend a buttery spiced frosting to match the warm flavors of the cake. I used a this frosting recipe, but instead of raspberry extract, I used vanilla extract and added a teaspoon of cinnamon. YUM!

Here’s the printable, along with the frosting recipe.

5 from 2 votes
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Chocolate Sweet Potato Mini Cakes

These rich, chocolatey cakes have a slightly sweet finish with a note of cinnamon. They're paired with a delicious cinnamon cooked buttercream frosting.

Course Dessert
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes

Ingredients

  • 1 1/2 cups sweet potato puree (cookied and mashed sweet potatoes or puree from a can)
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 cup cocoa powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/4 cups flour

Frosting:

  • 5 Tablespoons flour
  • 1 cup milk
  • 1 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon

Instructions

  1. For the cake, add the ingredients one at a time to a large bowl. Ever time you add an ingredient, beat with a hand/stand mixer to incorporate fully and scrape the side of the bowl. When you get the flour step, add in small 1/4 to 1/2 cup increments until it is fully incorporated.

  2. Scoop into mini cake or lined cupcake pan. Molds should be 3/4 full.

  3. Bake at 350 degrees Fahrenheit for 20-27 minutes, depending on the size of your molds. Smaller cakes, like cupcakes, will take less time. Start with 20 minutes and check with a toothpick every 1-2 minutes until your cakes are done.

  4. Allow cakes to cool fully.

  5. For the frosting, cook the milk and flour in a small saucepan over medium heat until you have a brownie-batter consistency. Take off the heat to cool slightly (but not completely).

  6. Cream together the butter and sugar. Add the vanilla and cinnamon.

  7. When the milk and flour mixture is cool enough to touch (but not room temperature), add it to the butter mixture. Beat on high until it is well incorporated. (At first it will look too loose, but as you beat it, the mixture will come together and create a whipped-cream-like consistency.

  8. Allow the frosting to cool completely, then use a piping bag or knife to frost your cooled cakes.

Recipe Notes

Don't have buttermilk in the house? Add a teaspoon of vinegar to a 1/2 cup of regular milk, stir, and allow it to sit for 3-5 minutes. This works as a good substitution in this recipe.

And now, let’s check out what all of the other bloggers are posting today for #FoodBloggerLove! Here are all of the recipes:


If you are a blogger who wants to participate in #FoodBloggerLove next year, make sure to join our Facebook group to know when sign-ups open!

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

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5 thoughts on “Chocolate Sweet Potato Mini Cakes #FoodBloggerLove

  1. Such a fun tradition! These cakes sound unique and tasty! I love Valentine’s Day also, but our tradition is more lazy. We order Chinese take out and watch movies. lol.

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