I think I just found my new go-to chocolate cupcake recipe! These are SO moist and delicious… you’d never guess they were free of refined flours and sugars and oils! I can’t stop eating them and my kiddos went nuts over them too. These ones are a must-try!

About:


Yield:

About 18 cupcakes (or 12 muffins and 6 donuts)


Ingredients:

  • 1 cup avocado purée
  • 1/2 cup pure maple syrup
  • 1/2 cup coconut sugar (1 cup if you like it sweeter)
  • 1 cup milk of choice (I used unsweetened almond)
  • 2 tsp pure vanilla extract
  • 1/2 tsp vinegar
  • 2 eggs
  • 2 cups whole wheat flour
  • 1/2 cup cacao powder (or cocoa powder)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup chia seeds (optional)

Directions:

  1. Preheat oven to 350 degrees.
  2. Beat avocado, sweeteners, milk, vanilla, vinegar and eggs until smooth.
  3. Add in dry ingredients and mix until smooth (and seeds if using)
  4. Divide into 18 greased muffin tins.
  5. Bake 15-20 minutes, until toothpick comes out clean.
  6. Cool on rack. (wait til cooled to eat… otherwise you will taste a bit of the avocado)
  7. Frost with frosting of choice (chocolate almond butter, cream cheese frosting, coconut cream frosting, etc.)

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