Chocolate Avocado Cupcakes. I was on Facebook the other day and I came upon this recipe.
I really liked the idea of using avocado in desserts. I have had success using it in my flourless brownie bites and my chocolate chip avocado cookies.
So I thought I would attempt cupcakes. The orginal recipe had way to much sugar and it was also not gluten free. I came up with a version that has less sugar, is oil free and is gluten free. It’s also vegan of course!
These cupcakes are super rich! You would never guess they were made healthier.
Chocolate Avocado Cupcakes
Chocolate Avocado Cupcakes
Super rich double chocolate cupcakes.
Ingredients
For the cupcakes
- 2 cups gluten free oat flour
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 avocado
- 1/2 cup + 2 T maple syrup
- 2 flax eggs (real egg works too if you eat them)
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla extract
- 1/4 cup almond milk
For the frosting
- 1 avocado
- 1/2 cup cocoa powder
- 4 T maple syrup
Instructions
- Preheat oven to 350.
- In a medium sized bowl , add all the flour, cocoa powder, baking powder and sea salt.
- In a blender , add the avocado, maple syrup, applesauce and vanilla extract. Blend until it's smooth. You don't want avocado chunks in this. Once it's smooth add in the remaining ingredients and blend until smooth. You will have to scrape down the sides a few times.
- Spoon batter into lined muffin cups .
- Bake for 10-14 minutes.
- For the frosting, mix all the ingredients in a food processor and blend until smooth. Wait until the cupcakes have cooled completely before frosting them.
- Keep these cupcakes stored in the fridge.
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