To begin, rinse the sweet potatoes and, using a fork, poke a few holes in the potato. This allows steam to release while baking. Bake at 400° F for about 45-60 minutes or until soft when pierced with a fork. Once cooked, remove from the oven and allow to cool slightly.
Add the coconut oil, coconut sugar, chocolate chips and vanilla to a medium saucepan and stir until the coconut oil and chocolate are melted.
Whisk in the eggs and transfer to the bowl of a food processor.
Add the sweet potato, cocoa powder, baking soda, and sea salt and mix all ingredients until a smooth batter forms.
Line a muffin tin with 12 muffin liners and add about 1/4 c of the cupcake batter into each tin.
Bake the cupcakes at 350 F for 18-20 minutes or until a toothpick comes out clean. Set aside and allow to cool while you prepare the frosting.
To make the frosting:
Add the palm shortening, coconut oil maple syrup, and vanilla to a medium mixing bowl and using a handheld mixer, beat to combine.
Add the dry ingredients and beat on high for 1-2 minutes until the frosting is well combined and becomes light and slightly fluffy.
Be sure that the cupcakes have cooled completely before frosting or the palm shortening in the frosting will melt and become too thin and runny.