Chocolate Potato Cupcakes with Frosting

Ingredients:

Cupcakes

• 1/4 cup butter at room temperature
• 1/3 cup sugar
• 1 large egg at room temperature
• 1 tsp vanilla extract
• 1/4 cup cooled unsalted mashed potatoes
• 3 tbsp. milk
• 2/3 cup premium flour
• 3 tablespoons cocoa powder
• 3/4 tsp baking powder
• Colored sprinkles, candied ginger or small candies for decoration

Chocolate glaze

• 0.5 cup whipping cream
• 1 tbsp (15 g) butter
• 120 g dark chocolate, chopped

Preparation:

1. Preheat oven to 190°C and line a 30-mini muffin tin with paper cups.
2. Beat the butter and sugar until pale. Stir in the egg and vanilla, then fold in the mashed potatoes and milk. In a separate bowl, sift the flour, baking powder, and salt. Add the dry mixture to the butter mixture and mix until smooth.
3. Using a pastry bag or spoon, pipe the batter into the prepared cupcake liners, filling them only halfway. Bake the cupcakes for about 12 minutes, or until a tester inserted into the center comes out clean. Cool the cupcakes in the pans before frosting.
4. GlazeHeat the cream and butter until just barely simmering, then pour over the chocolate. Let sit for 1 minute, then stir until smooth.
5. Carefully pour the icing over the cupcakes, filling the paper cupcake liners completely, and refrigerate for about 1 hour to allow the icing to set. Decorate the cupcakes as desired before serving. Mini cupcakes can be stored in the refrigerator for 3 days..