Yields: 24 cupcakes
Ingredients:
For cupcakes:
1 large avocado
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 tablespoons ground ginger
1/4 teaspoon cayenne pepper
1 cup white sugar
1 cup brown sugar
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup dark cocoa powder
1 1/2 cups soy milk
2 tablespoons white vinegar
For frosting:
2 avocados
1/2 cup maple syrup or honey
2 tablespoons dark cocoa powder
1 pinch salt
1/2 cup semisweet chocolate chips, melted
1 can (13.5 ounces) full-fat coconut milk
Directions:
1. Preheat oven to 350 degrees and line 2 cupcake tins with cupcake papers. In a food processor or mixer, mash avocado flesh until totally smooth. Add oil, vanilla, and spices and beat until completely mixed, about 3 minutes. Add sugars and beat until uniform, about 1 minute.
2. In a separate bowl sift together flour, baking powder, baking soda, and salt and set aside.
3. Boil water and whisk with cocoa powder until no lumps remain. Add soy milk and vinegar. Add dry and liquid ingredients to avocado mixture and mix until just combined. Pour batter into cupcake tins, filling cups about 3/4 full. Bake for 16 to 18 minutes, or until cupcake tops spring back when touched lightly and a toothpick inserted in the middle comes out clean.
4. While cupcakes bake, make frosting by pureeing avocado flesh in a food processor until smooth. Add maple syrup, cocoa powder, and salt and mix about 3 to 5 minutes, stopping to scrape the sides of the bowl as needed, until thoroughly mixed. Add melted chocolate and mix until combined. Open can of coconut milk and transfer thick coconut cream from the top to a separate bowl. Add remaining liquid to food processor and mix until completely blended. Using an electric mixer, beat coconut cream until light and fluffy. Beat into frosting until nice and fluffy, about 3 to 5 minutes. Allow to cool in fridge for 2 hours before piping onto cupcakes.
Recipe provided by Big Bake Theory
