Chocolate Avocado Cupcakes and Frosting
Author -Yields: 8 cupcakes
Ingredients
Chocolate Avocado Cupcakes
- 1 1/2 cups unbleached, all-purpose flour or white whole wheat flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 Hass avocado, peeled and flesh scooped out
- 1 cup cane sugar
- 1/4 cup vegetable oil (such as safflower, grapeseed, or canola)
- 1 cup warm water
- 1 teaspoon pure vanilla extract
Chocolate Avocado Icing
- 2 large Hass avocados, halved, pitted, and flesh scooped out of skins
- 6 tablespoons cocoa powder
- 1/3 cup maple syrup or agave
- pinch fine sea salt
- pinch cinnamon
Instructions
- Preheat oven to 350F. Grease 8 muffin tins or line them with cupcake liners.
- Mix together the flour, cocoa powder, baking powder, baking soda, and sea salt.
- Place your avocado, sugar, oil, water, and vanilla in a blender and blend till smooth. Add this mixture to the dry batter. Whisk until the batter is evenly mixed.
- Pour batter into a greased muffin tin. (This recipe yields 8 cupcakes, so pour it into 8 of the tins!) Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- While cupcakes cool, mix all icing ingredients in a food processor or a high speed blender till smooth and creamy. Ice the cupcakes and serve!
Notes
Leftover cupcakes should be stored in an airtight container in the fridge for up to 4 days.
In place of all-purpose flour, you can use a trusted gluten-free baking flour mix.