Peanut Butter Frosting:

• Peel and chop two medium-sized sweet potatoes. Steam them until fork tender. Allow to cool before making frosting.
• Combine all the frosting ingredients in a food processor. Mix on high speed until all the ingredients are smooth and well combined. Transfer the frosting to a bowl and store it in the fridge until you're ready to frost the cake. The frosting can be made ahead of time and stored in the fridge if needed.
• Add all the dry cake ingredients (almond flour, cocoa powder, tapioca flour, coconut sugar, baking powder, and salt) to a bowl. Mix with a whisk to break up any clumps.
• In a separate mixing bowl, combine all the wet ingredients (eggs, oil, maple syrup, applesauce, vanilla, and apple cider vinegar). Mix with a whisk until all the eggs are well-combined. 
• Pour the dry ingredients into the bowl with the wet ingredients and mix with a whisk until well combined. 
• If using my favorite silicone muffin pan, you will not need cupcake liners.

  Line your muffin tin with cupcake liners and lightly spray with non-stick cooking spray. Pour the batter into the cups three-fourths to the top.

  Bake at 350ºF  for 25 minutes or until a toothpick comes out clean. Allow them to cool on the counter before frosting.
• Insert a jumbo star frosting tip into a pastry bag and fill it with the frosting. Create a frosting swirl in the center of the cupcake by gently pushing the frosting in a circular shape and then gradually moving to the swirl's center and lifting it to create a peak. 

  OPTIONAL:

  Drizzle warm peanut butter across the cupcake. Repeat with melted chocolate. You can make a simple drizzle with 1/4 cup chocolate chips and 1 teaspoon coconut oil. Finish with sprinkles.