My two favorite things, avocado and chocolate, all wrapped up into the perfect cupcake. The icing’s got a touch of mint! Plus, this recipe is vegan and gluten-free for all your friends, so nobody goes without a treat!
Makes 16 cupcakes
1 3/4 cups gluten-free baking flour, sifted
1 cup almond meal
3/4 cup unsweetened Dutch cocoa powder
1 teaspoon aluminum-free baking powder
1/4 teaspoon salt
1 ripe Fresh Hass Avocado, peeled, pitted and mashed until smooth
3/4 cup organic granulated sugar
1 1/2 cups water
1/3 cup unrefined coconut oil, melted
1 teaspoon. organic vanilla extract
1 teaspoon baking soda
1 tablespoon raw, unfiltered apple cider vinegar
Ingredients for Icing:
4 cups confectioners’ sugar (add more as needed to make a stiff frosting)
1/4 cup unsweetened almond or coconut milk
1/4 teaspoon drops of peppermint extract
1-2 drops of natural green food coloring
Preheat the oven to 350 degrees. Fill a cupcake pan with cupcake liners.
In a large bowl, whisk together the flour, almond meal, cocoa powder, baking powder and salt.
In a separate large bowl, combine the fully mashed avocado and granulated sugar. Slowly stir in the water, coconut oil, and vanilla extract.
Slowly incorporate the flour mixture into the wet ingredients, stirring until the avocado is completely smooth.
In a small bowl or measuring cup, combine the baking soda and apple cider vinegar and let them fizz. Add to the final cupcake batter. Batter will thicken.
Add the cupcake batter into the lined cupcake tin, bake for approximately 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan completely.