Peanut Butter Filled Chocolate Cupcakes (healthy and nutrient-dense too!)

I was so amazed by my recent Moist Chocolate Cake that I decided to create another version of the batter for mini cupcakes. These sweet and delicious cupcakes boast the same chocolatey goodness as the cake, PLUS they're jacked up with more nutrients and protein. I used a little more sweet potato, a little more cocoa, and I replaced the sugar with pure maple syrup. I also add a protein-rich peanut butter filling. My goal was to create healthy fuel for my son's track team (they have a huge meet tomorrow).

Chocoholics Rejoice! Yes, these are healthy, but they're also decadent-tasting enough to satisfy hard-core chocoholics and those craving a sweet dessert. The best part is, you can satisfy those cravings without guilt.

Regarding the peanut butter filling: I prefer to use all natural peanut butter, so it sometimes doesn't hold the perfect "star-tip-shape" on top of the cupcake. I'm willing to sacrifice the perfect look for all natural ingredients!

Peanut Butter Filled Chocolate Cupcakes

Cooking spray
1 large orange-fleshed sweet potato or yam, peeled and cut into 2-inch chunks
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup pure maple syrup
1/4 cup vegetable oil
2 large eggs
1/2 cup Greek yogurt
1 teaspoon vanilla extract
Filling:
1 cup peanut butter, preferably all natural

Preheat the oven to 350 degrees. Coat three 12-cup mini muffins pans with cooking spray.
Place the sweet potato chunks in a medium saucepan and pour over enough water to cover by about 2 inches. Place the pan over high heat and bring to a boil. Boil for 12 to 15 minutes, until fork tender. Drain and transfer to a food processor or blender. Puree until smooth. You should have about 1 cup, and that's what you need. Set aside.
In a small bowl, stir together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the maple syrup and oil together until blended. Beat in the eggs, one at a time. Beat in the pureed sweet potato, yogurt and vanilla.
With the mixer on low speed, gradually beat in the flour mixture. Beat until blended and smooth.
Spoon the batter into the prepared pans and bake for 10 minutes, until a wooden pick comes out clean or with little bits of cake clinging to it.
Cool on racks for 5 minutes before filling.
To fill the cupcakes, use a chop stick or skewer to poke a hole into the center of each cupcake, about halfway through to the bottom. Spoon the peanut butter into a piping bag or zip-top bag fitted with the star tip. Pipe the peanut butter into the cupcakes, until it reaches the top, or slightly over the top.

Makes 36 mini cupcakes