Sweet potato, pecan & chocolate chip cupcakes

For the cupcakes - (Yields 9 cupcakes.)  

1 cup smashed sweet potatoes

1 Tablespoon brown sugar 

1 Tablespoon baking powder 

1 Tablespoon buckwheat flour 

1 Tablespoon coconut flour

2 Tablespoons tapioca flour

1 1/4 cup coconut milk 

1/4 cup chopped pecans 

1/2 cup semi sweet chocolate chips 

Mix the sweet potato and sugar in a bowl. Add in the baking powder and flours. 

Blend in the coconut milk. 

Add the pecans and chocolate chips. 

Scoop the mixture into lined paper cups in a muffin tin. 

Bake for 20 minutes at 400 degrees. 

Take out of the oven and set aside. 

Frosting  - 

1 Tablespoon butter (or butter substitute) 

2 Tablespoons of creamy peanut butter 

2 Tablespoons of instant hot cocoa mix

1 teaspoon of cinnamon 

Soften the butter and peanut butter in a microwave bowl for 25 seconds. 

Blend together with a spoon. 

Add in the cinnamon and cocoa mix. 

Blend as evenly as possible. 

Topping - 

1/2 cup black sesame seeds

1/4 cup cashews 

Put the cashews and sesame seeds in a bag and crush. 

Frost the cupcakes and sprinkle the sesame & cashew topping  on each cupcake.