Chocolate Avocado Cupcakes
Ingredients:
Chocolate Cupcake Mixture
3 cups blanched almond meal
¼ cup coconut flour
½ cup cacao powder
1 teaspoon baking powder, aluminium free
4 eggs
1 tablespoon apple cider vinegar
½ cup coconut oil, melted
1 cup coconut cream
¾ cup maple syrup, honey, or xylitol
¼ teaspoon Himalayan Sea salt
Chocolate Avocado Icing
1 cup thick coconut cream
¼ cup coconut oil, melted
¼ cup cacao butter, melted
4 tablespoons cacao powder
1 large avocado, skin and seed removed
2 tablespoons maple syrup, honey, or xylitol
2 tablespoons cacao nibs (optional)
12 fresh cherries (optional)
Method:
Preheat oven to 180 degrees (160 degrees fan forced). Line a 12-hole muffin tin with unbleached large baking cups. Set aside.
Place all the Chocolate Cupcake ingredients into a blender, and blend until fully combined.
Spoon mixture into each baking cup, enough to fill each one without overfilling them.
Place in the oven for 25- 30 minutes, or until a skewer inserted in the centre of the cupcake comes out clean.
Once cooked, remove from the oven, and allow to cool on your benchtop completely, before removing them from the muffin tin.
Spoon the Chocolate Avocado Icing on to each one. To decorate, top with cherries, and sprinkle with cacao nibs (optional)
Refrigerate to make sure that the icing sets before serving.