Aren’t you dying to know what the secret ingredient is? You might not believe me, but the frosting is made from avocados. Chocolate and avocado in the same recipe? Yes, you read it correctly.
I’ve seen many recipes that use avocados with chocolate, but I could never get myself to try such an odd food combination. I’m so glad that I did because it is absolutely amazing. The avocado makes a creamy, fudge-like texture and blends right into the chocolate. I shared some with my family and not one person could guess what the secret ingredient was. Most guessed banana.
The reason I decided to make chocolate cupcakes was for my friend’s birthday. When I asked him what flavor he wanted and he said “just chocolate,” I was a bit underwhelmed. They may be chocolate, but they are so much more. They are:
I’m so happy with how they turned out. I’m even more happy that my friend enjoyed them enough to say that, “if brilliance had a taste, it would be that cupcake.” What a review! If you’re still not convinced, you’ll just have to try them for yourself. When you do, don’t forget to leave a comment on what you think. Even better would be a story of who you shared them with and what they thought.
- 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
- 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.