Chocolate Covered Sweet Potato Twinkie Cakes

 

The month of October to me, is synonymous with Pumpkin, and lots of it!! i don't know about you but i love baking anything and everything pumpkin, so when i saw these, a pumpkin Twinkies i knew i had to make them.However on our drive down to Disneyland i spent a great deal of time thinking about how to put my own spin on the recipe. Of course, I'll use Sweet potatoes! and make a few slight changes to the filling to make it more, marshmallow filled, cause what goes better with sweet potato than marshmallow? well brown sugar maybe. Anyway, after deciding this, it was a week and a half before i would be able to make them. 

This past Thursday we had some friends over for dinner, which let me tell you was a complete disaster! the dinner part not the company. Wow! my first attempt at baked beans was a disaster. Back to the cakes. So i had baked these cakes for our company and ended up bringing them to a dinner for my nieces 4th birthday the next day. The result of this recipe was a very moist, sweet and chocolatey treat! (the hubby like them better with out the chocolate) so if you want to you can skip that step, either way they're delicious!!    

Now you're probably wondering why they are not shaped like your typical Twinkie? well, that's simple. I discovered that you needed a Twinkies baking pan which was way out of my price range so thankfully you could bake them as cupcakes, i decided to go the mini cupcake route.

 

 Now aside from desiring to share with you all a great fall treat and an excuse to have some fun in the kitchen. i have to confess i have another motive, i would like to introduce you to a very fun part of blogging, and that is sharing recipes. I recently joined  a link party, the Holiday Sweet Swap hosted by Pressed Down Shaken Together. Which posts links for recipes from many different blogs. Check it out for more information and for the co-hosts of this link party as well as all the fun holiday sweets!  

Choc. Covered Sweet Potato Twinkie Cakes

Adapted from Inside BruCrew Life

Ingredients:

1 box of White Cake mix 

1 C. Buttermilk

3 Eggs

1/4 C. Oil

1/4  C. Flour

15 oz of pureed Sweet potatoes (i used canned)

1 1/4 Tsp Pumpkin pie spice

Chocolate Candy Melts or melting chocolate/bark

Directions:

Preheat oven to 350 degrees, grease muffin pan or spray with non-stick spray. Puree sweet potatoes, mix with pumpkin pie mix and set aside. In a large mixing bowl, add the cake mix, buttermilk, eggs, oil and flour. Beat for 1 minute on medium. Add in sweet potato mixture. Fill muffin tins with batter, til the halfway point. Bake for 10-12 minutes. 

Marshmallow Cream Cheese Frosting

Ingredients:

4 oz cream cheese, softened.

1/2 C. Butter 

1/2 C. Marshmallow Fluff

1 Tsp Vanilla Extract 

1/8 Tsp Salt 

1 Tsp Cinnamon 

Directions:

Mix the cream cheese, butter, marshmallow fluff, vanilla, salt and cinnamon. 

* To Assemble, Fill cooled cakes with frosting. Melt chocolate melts, and dip cupcakes in chocolate. Remove from chocolate with small flat spatula and tap gently to remove excess chocolate. Let dry at room temperature on wax paper or silpat covered cookie sheets. Serve right away or keep refrigerated.