Chocolate Sweet Potato Cupcakes with Pistachio Filling

Chocolate cupcakes with pistachio buttercream, one halved to show the pistachio cream center, beside a Nobis Sweet Potato Flour pouch.
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Rozina Shevchenko

Chocolate Sweet Potato Cupcakes with Pistachio Filling

Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Cooling & Assembly 55 minutes
Servings: 12 cupcakes
Ingredients Method Video

Ingredients
  

Cupcakes
  • 1 cup 130 g Nobis Sweet Potato Flour
  • 4 large eggs
  • ⅓ cup 90 g plain Greek yogurt
  • ½ cup 100 g brown sugar
  • 3 tbsp 30 g unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • Pinch of salt
Pistachio Buttercream Frosting
  • 3/4 cup butter softened
  • 1/2 cup pistachio cream
  • 1 1/2 cups powdered sugar
  • 3 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp salt
Filling & Assembly
  • 1/2 cup 120 g pistachio cream
  • Chopped pistachios for garnish
  • Pistachio cream for drizzling (optional)

Method
 

Cupcakes
  1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the eggs, Greek yogurt, brown sugar, and vanilla until smooth.
  3. Add the sweet potato flour, cocoa powder, baking powder, baking soda, and salt. Mix just until combined. Do not overmix.
  4. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
  5. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pistachio Buttercream Frosting
  1. Beat the butter until smooth and fluffy.
  2. Add the pistachio cream and beat until fully combined.
  3. Gradually add the powdered sugar, beating well after each addition.
  4. Add the heavy cream and beat until smooth.
  5. Mix in the vanilla extract and salt.
  6. Beat on medium-high speed for 3 minutes until light and fluffy.
Filling & Assembly
  1. Once the cupcakes have cooled completely, cut a small hole out of the center of each cupcake, reserving the cut-out pieces.
  2. Fill each center with about 2 teaspoons of pistachio cream.
  3. Place the cut-out piece of cake back on top to seal the filling.
  4. Pipe the pistachio buttercream on top.
  5. Garnish with chopped pistachios or a drizzle of pistachio cream, if desired.

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