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Chocolate Cupcakes & Avocado Icing

Chocolate Cupcakes & Avocado Icing

These Chocolate Cupcakes with Avocado Icing are a dreamy blend of rich indulgence and creamy freshness. The moist, decadent chocolate base pairs perfectly with the smooth, velvety avocado icing, creating a treat that’s both luxurious and surprisingly wholesome.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18
Ingredients Method

Ingredients
  

cupcakes
  • 1¼ cups spelt flour (or blend of white/wheat)
  • ¾ cup agave syrup
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons coconut oil
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon cinnamon
frosting
  • 2 very ripe avocados
  • ¼ cup chopped baking chocolate (around 65% cacao)
  • ¼ cup unsweetened cocoa powder
  • ¼ cup agave
  • 1 teaspoon vanilla
  • ¼ cup almond milk
  • pinch of salt

Method
 

  1. Make the cupcakes: Mix the wet ingredients, mix the dry ingredients, mix together and bake for 15-18 minutes at 325 degrees. These are best if you under bake them slightly (since there's not very much oil in the recipe).
  2. Make the frosting: Melt the baking chocolate in the microwave (careful not to burn it). Let it cool slightly. In a food processor mix all ingredients together. Taste and adjust. Let chill in the fridge for at least 15 or so minutes.
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