Chocolate Cupcakes & Avocado Icing
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Ingredients
- cupcakes:
- 1¼ cups spelt flour (or blend of white/wheat)
- ¾ cup agave syrup
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil
- 1 teaspoon apple cider vinegar
- ½ teaspoon cinnamon
- frosting:
- 2 very ripe avocados
- ¼ cup chopped baking chocolate (around 65% cacao)
- ¼ cup unsweetened cocoa powder
- ¼ cup agave
- 1 teaspoon vanilla
- ¼ cup almond milk
- pinch of salt
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Preparation
Step 1
Make the cupcakes: Mix the wet ingredients, mix the dry ingredients, mix together and bake for 15-18 minutes at 325 degrees. These are best if you under bake them slightly (since there's not very much oil in the recipe).
Step 2
Make the frosting: Melt the baking chocolate in the microwave (careful not to burn it). Let it cool slightly. In a food processor mix all ingredients together. Taste and adjust. Let chill in the fridge for at least 15 or so minutes.
Step 3
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Chef's notes
Cupcakes adapted from The Skinnygirl Dish
Frosting adapted from Giada De Laurentis’ Avocado Mousse
