Dig into chocolate cupcakes made with heart-healthy avocados! Easy to make, rich and delicious. Your family won't even know you snuck in some nutrition.
Main Ingredients
Cupcakes
1.5 Ripe Avocados (2/3 c)
2 Eggs
1/2 c Organic Maple Syrup
1/2 c Organic Cocoa Powder
1/2 c Almond Flour
1/2 tsp Baking Soda
3/4 tsp Vanilla Extract
1/4 tsp Salt
Frosting
1 Ripe Avocado (1/3 c)
1/4 c Organic Maple Syrup
1/2 c Organic Cocoa Powder
1 tbsp Organic Coconut Oil
Recipe Steps
- Preheat oven to 350 degrees F. Line muffin pan with unbleached cupcake liners.
- In food processor, blend all cupcakes ingredients until smooth.
- Using large cookie scoop, scoop batter into cupcake liners.
- Bake for 20 minutes. Remove from oven and let cool in pan for 8 minutes before moving to cooling rack to cool completely.
- In stand mixer or using a hand mixer, blend all frosting ingredients. Chill for 30 minutes before decorating cupcakes (use pastry bag and 1M tip to achieve a rose design). Optional: Add natural chocolate sprinkles.
Makes 6 cupcakes.
Additional Notes
Store on counter for up to 2 days and in fridge up to 4 days.