Chocolate Cupcakes & Avocado Icing

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Love & Lemons

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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

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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.

Chef’s notes

Cupcakes adapted from The Skinnygirl Dish

Frosting adapted from Giada De Laurentis’ Avocado Mousse

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Chocolate Cupcakes & Avocado Icing

Ingredients

Preparation

Step 1

Step 2

Chef’s notes

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