EATING EMOJI RECIPES

Steps:

• To prepare frosting: Poke holes all over sweet potato. Microwave on High, turning once, until soft, about 10 minutes total. (To roast, preheat oven to 425 degrees F. Poke holes all over sweet potato and place on a foil-lined baking sheet. Bake until tender, about 1 hour.) When cool enough to handle, scoop the flesh into a food processor. Process until smooth.
• Add 1/2 cup chocolate chips to the warm sweet potato puree and blend until the chocolate is melted and the mixture is smooth. Repeat with the remaining chocolate chips, adding 1/2 cup at a time and blending until fully incorporated. Add 1/2 teaspoon vanilla; process until blended. Transfer the frosting to a bowl. Cover the surface with plastic wrap and let cool completely.
• To prepare cupcakes: Preheat oven to 350 degrees F. (If you roasted the sweet potato, reduce the oven temperature to 350 degrees F.) Line 12 (1/2-cup) muffin cups with paper liners.
• Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda, salt and baking powder in a medium bowl.
• Beat granulated sugar and butter (or coconut oil) in a large mixing bowl with an electric mixer on medium speed until creamy. Add eggs and vanilla; beat until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups.
• Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.
• Place the frosting in a decorating bag fit with a large round tip. If using, trim several marshmallows into small mouths. Working with one cupcake at a time, pipe a few swirls of frosting onto the top, then press two candy eyes in place. Finish with a marshmallow or sprinkle for a "mouth." Refrigerate until ready to serve.

Steps:

• Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with baking spray. Combine flour, baking soda, salt and cinnamon in a large bowl. Add apples; toss to coat. Whisk brown sugar, buttermilk, oil, eggs and vanilla in a separate large bowl.
• Microwave dulce de leche in a small microwavable bowl on High until warm and loosened, about 30 seconds. Fold the flour-apple mixture into the brown sugar-buttermilk mixture until just combined. Pour half of the batter into the prepared pan. Spoon 1/2 cup of the warmed dulce de leche over the batter in the pan; swirl with a knife. (Reserve the remaining dulce de leche in bowl.) Pour the remaining batter into the pan; smooth the top.
• Bake until golden brown and a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and invert onto the rack; let cool completely, about 1 hour.
• Add heavy cream to the reserved 1/4 cup dulce de leche. Microwave on High until hot, 30 to 45 seconds. Stir until completely smooth; let cool for 5 minutes. Drizzle over the cooled cake, and serve.