Gluten Free Chocolate Cupcakes

Preheat the oven to 350°F and prep a muffin pan with muffin cups, will make about 8 muffins. Place a little water in the empty muffin holes. Blend the eggs for about 2 minutes until they are frothy. Add the yogurt, melted butter, vanilla extract and almond milk, and blend. Then add the almond flour, coconut flour, baking powder, coconut sugar, cacao powder, and blend until combined. Stir in the chocolate chips. Fill the batter into 8 paper muffin cups. Bake for about 22-25 minutes. Remove from the oven and allow to cool in the pan for 10 minutes. Then transfer to a wire rack to fully cool before frosting.

For the Chocolate Sweet Potato Frosting: Add all the ingredients (sweet potato, cacao powder, soaked dates, coconut oil, maple syrup, vanilla extract or paste, sea salt) to a blender and blend until smooth.