Chocolate Mocha Cupcakes
Who knew avocado could make such a delicious frosting? We did! This simple frosting made from avocado is the perfect guilt-free cupcake topping. You can also enjoy this frosting on its own as a pudding. Delish!
- 1/2 cup 1/2 cup 1/2 cup Coconut Flour
- 1/2 cup 1/2 cup 1/2 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced]
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure
- 1/2 Tbsp 1/2 Tbsp 1/2 Tbsp Pure Vanilla Extract
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 1/4 cup 1/4 cup 1/4 cup Cocoa Powder, Organic
- 1/4 tsp 1/4 tsp 1/4 tsp Baking Soda
- 6 6 6 Eggs, Pastured
- Preheat oven to bake at 350°F.
- In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, baking soda, salt, and cocoa powder with a hand mixer.
- Place muffin papers into the tray.
- Fill each muffin cups with 1/4 cup batter.
- Bake at 350°F for 35 minutes.
- Let cool and top with mocha avocado frosting.
Avocados naturally darken in color when exposed to air. This frosting, although already dark in color from the cocoa, will darken as well. Be sure to stir before use to ensure even coloring before “icing” the cakes. View the frosting recipe here: http://beta.primal-palate.com/recipe/avocado-mocha-frosting/
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