Chocolate avocado cupcakes sure are fudgy and delish. That ganache frosting is pretty hard to resist.
Ingredients
- 1/2 cup Brown Rice Flour
- 1/2 cup Flax Meal
- 1/4 cup Brown Sugar or coconut palm sugar
- 2 tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 Avocado
- 1 Egg
- 2 teaspoons Pure Vanilla Extract
- 1/2 cup Almond Milk or milk of your choice
- 1/4 cup Dark Chocolate melted
- 1/2 cup Dark Chocolate Chips
- 3 tablespoons Full Fat Coconut Milk
Instructions
- Preheat the oven to 375°F
- Mix the rice flour, flaxseed meal, sugar, cocoa, baking powder, baking soda, and salt together in a bowl.
- Place the peeled and sliced avocado, egg, vanilla, milk and dark chocolate in the bowl, and using a handheld electric mixer, beat the wet and dry ingredients up well.
- Then spoon mix into a lined muffin/cupcake tray.
- Bake for 12-15 minutes.
- Let cool.
- Make the frosting by melting the dark chocolate – I melted mine by placing the dark chocolate chips in a microwave safe bowl and microwaving for 25 seconds, removing from microwave, stirring and returning back to microwave for another 25 seconds.
- Then stirring in coconut milk.
- Top cooled cupcakes with ganache and enjoy.
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