Bake the cupcakes

1. Preheat oven to 180°C / 350°F and line a muffin tin with paper liners.
2. In a large mixing bowl, combine sweet potato puree, apple sauce, milk, melted coconut oil, apple cider vinegar, stevia and vanilla extract.
3. In another mixing bowl, combine flour, cocoa powder, baking soda and salt.
4. Add wet mixture into dry mixture and mix until just combined. Do not overmix.
5. Transfer batter to lined muffin tin. Bake for 20 minutes or until an inserted stick comes out clean.
6. Let cupcakes cool completely before frosting.

Make the frosting

1. While waiting for cupcakes to bake and cool, make the frosting.
2. Heat up sweet potato puree until warm and transfer to a food processor. The sweet potato puree should be warm enough to melt the chocolate chips.
3. Add chocolate chips and salt. Process until chocolate is melted and fully combined with the sweet potato puree.
4. Let frosting cool then transfer to a piping bag then frost and decorate your cupcakes as desired.