Preheat oven to 240°C. Make 1cm-deep slits in the sweet potato on both sides. Place on a baking tray lined with baking paper. Place in the oven, even before the oven reaches desired temperature and bake for 25-30 minutes, or until tender. You can use the airfryer to do this as well. Remove from oven and open up to allow steam to escape.

Reduce oven temperature to 180°C. Place cupcake liners in a 12-hole cupcake tin.

Place water, sugar, Saunders’ Malt Extract, butter, cocoa powder and bicarbonate of soda in a large saucepan or pot over low heat. Heat, stirring, until butter melts. Increase heat to medium and bring to a simmer – the mixture will rise and double in size. Remove from heat, transfer to a bowl of a stand mixer and allow to cool for 10 minutes.

Once cooled a little whisk in eggs on low speed. Add flour and baking powder and continue mixing on low speed, scraping the sides of the bowl. until just combined. Divide batter into the prepared cupcake liners and bake for 15-20 minutes, or until a skewer inserted in the middle comes out clean.

Remove from oven, place on a wire rack in the tin for 10 minutes. Remove cupcakes from tin and allow to cool completely before frosting.

Meanwhile make the frosting. Scoop out the sweet potato flesh into a food processor. Add melted butter and icing sugar. Process until smooth. Reduce speed to slow and drizzle in the Saunders’ Malt Extract. Fold in melted white chocolate. The frosting should have a consistency of a VERY think pumpkin soup rather than sweet potato mash. You can help it loosen by heating in a microwave for 20 seconds.

Place frosting in a piping bag and frost the cupcakes.

Serve immediately or store in an airtight container in the fridge for up to 3 days.