Chocolate Cupcakes with Secret Ingredient Frosting
Prep time
Cook time
Total time
Author: Ella Smith
Serves: 10-12
Ingredients
2 medium ripe avocados
¼ cup + 2 Tablespoons unsweetened cocoa powder or cacao powder
3 Tablespoons pure maple syrup or honey
¾ teaspoon pure vanilla extract
2 cups whole wheat flour
⅓ cup unsweetened cocoa powder or cacao powder
2 Tablespoons date sugar or coconut palm sugar
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 large eggs
1 teaspoon pure vanilla extract
1 cup unsweetened almond milk
¼ cup pure maple syrup
3 Tablespoons coconut oil, melted
1½ ounces dark chocolate, melted
Instructions
Preheat oven to 350 degrees F.
In a medium bowl, combine avocado flesh, cocoa powder, maple syrup and vanilla. Whisk until combined and creamy.
In a large bowl, whisk all dry ingredients.
In a small bowl, whisk eggs. Add to dry ingredients and stir.
Add wet ingredients one at a time, stirring after each addition.
In a small heat-safe bowl, melt coconut oil with dark chocolate in the preheated oven or microwave. Add to batter. If too thick, add a bit more almond milk.
Grease muffin tin or line with paper liners. Divide the batter evenly, filling each ¾ full.
Bake for 12-16 minutes, or until springs back. Let cool before frosting.
Frost with a butter knife or frosting pipe. Save in an airtight container in room temperature.
Notes
I made 9 cupcakes, but they grew significantly. I highly recommend filling 10 cups, or however many filling ¾ full will fill.