2 cups all-purpose flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 1/4 cup sugar
3 large eggs
1 lb sweet potatoes, roasted*, peeled, mashed
1/4 cup milk
1 tsp vanilla extract
24 chocolate kisses
*To roast sweet potatoes, preheat oven to 450 degrees. Place potatoes that have been scrubbed into a shallow baking pan. Prick overall with a fork. Roast for 50 minutes or until tender. Cool enough to handle and peel away the skin and discard. Mash potatoes.
Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners.
In a medium bowl, combine the flour, spice, baking powder, baking soda, and salt; set aside.
In a large mixer bowl with mixer on medium speed, beat the butter for 30 seconds; add the sugar and beat until light and fluffy, about 2 minutes.
Reduce mixer speed to low and beat in the eggs, 1 at a time, scraping down the bowl between eggs. Add in the sweet potatoes, milk and vanilla extract. Beat on low speed until combined. Add the flour mixture and beat on low speed just until combined.
Fill lined muffin cups 2/3s full with batter. Bake at 350 degrees for 5 minutes. Remove from oven and gently press a chocolate kiss into each cupcake. Bake 14 more minutes or until top springs back with lightly touched with fingertips and the chocolate has disappeared.
Cool in pan on a wire rack for 10 minutes. Remove to wire rack to cool completely.
FROSTING:
8-oz milk chocolate, chopped
4-oz semisweet chocolate, chopped
1 cup minus 2 tbsp unsalted butter, softened
1/2 cup powdered sugar
Place chocolate in top of a double boiler over simmering water. Stir until the chocolate melts. Remove top part of double boiler from the hot water and cool for 15 minutes. Beat on low speed of mixer for 30 seconds. Beat in the butter, 1 to 2 tablespoons at a time. Add the powdered sugar and beat until smooth. Use to frost cupcakes.
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, softened
1 1/4 cup sugar
3 large eggs
1 lb sweet potatoes, roasted*, peeled, mashed
1/4 cup milk
1 tsp vanilla extract
24 chocolate kisses
*To roast sweet potatoes, preheat oven to 450 degrees. Place potatoes that have been scrubbed into a shallow baking pan. Prick overall with a fork. Roast for 50 minutes or until tender. Cool enough to handle and peel away the skin and discard. Mash potatoes.
Preheat oven to 350 degrees.
Line 24 muffin cups with paper liners.
In a medium bowl, combine the flour, spice, baking powder, baking soda, and salt; set aside.
In a large mixer bowl with mixer on medium speed, beat the butter for 30 seconds; add the sugar and beat until light and fluffy, about 2 minutes.
Reduce mixer speed to low and beat in the eggs, 1 at a time, scraping down the bowl between eggs. Add in the sweet potatoes, milk and vanilla extract. Beat on low speed until combined. Add the flour mixture and beat on low speed just until combined.
Fill lined muffin cups 2/3s full with batter. Bake at 350 degrees for 5 minutes. Remove from oven and gently press a chocolate kiss into each cupcake. Bake 14 more minutes or until top springs back with lightly touched with fingertips and the chocolate has disappeared.
Cool in pan on a wire rack for 10 minutes. Remove to wire rack to cool completely.
FROSTING:
8-oz milk chocolate, chopped
4-oz semisweet chocolate, chopped
1 cup minus 2 tbsp unsalted butter, softened
1/2 cup powdered sugar
Place chocolate in top of a double boiler over simmering water. Stir until the chocolate melts. Remove top part of double boiler from the hot water and cool for 15 minutes. Beat on low speed of mixer for 30 seconds. Beat in the butter, 1 to 2 tablespoons at a time. Add the powdered sugar and beat until smooth. Use to frost cupcakes.
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