I am a terrible blogger. My last post was way back in August!? Not cool, Ashleen. Not cool.
My apologies for the lack of consistency over the last few months. What can I say… life happens.
Anyways, let’s not dwell on my slacker ways and get right to the recipe.
These cupcakes are both delicious and healthy (well, a much healthier version of a typical chocolate cupcake, anyway). I love chocolate and I love avocados so why not put the two together? And since I was on a little bit of an avocado-kick I decided to avocado-fy the frosting as well.
I added a little bit of cayenne, cinnamon, and ginger, all of which complement the chocolate flavour really well. The spice is very subtle but gives the cupcakes a more complex flavour.
1 large avocado, mashed (125 g avocado meat)
1/4 cup vegetable oil
1 tsp. vanilla extract
1 tsp. ground cinnamon
2 tbsp. ground ginger
1/4 tsp. cayenne pepper*
1 cup white sugar (200 g)
1 cup brown sugar (200 g)
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 cups all purpose flour (420 g)
1/2 cup dark cocoa powder (50 g)
1 cup boiling water (250 mL)
1-1/2 cups soy milk (375 mL)
2 tbsp. white vinegar (30 mL)
*Note: The spice in this cake is quite subtle. If you want more of a kick try adding more cayenne pepper (~1/2 tsp.)
Click here for the avocado chocolate ganache recipe used to frost these bad boys.
Preheat oven to 350 F (175 C) and line cupcake tins with cupcake papers.
Mash the avocado until it is totally smooth (it is easiest if you use a food processor; however, you can also use an egg beater to beat it until smooth.)
Add the oil, vanilla, and spices to the avocado mixture and beat until completely mixed.
Add the sugar to the mixture and beat until uniform.
In a separate bowl sift together the flour, baking powder, baking soda, and salt. Set aside.
Boil the water and whisk together with cocoa powder until no lumps remain. Add in soy milk and vinegar.
Add the liquids and dry ingredients to the avocado/sugar mixture and mix until just combined.
Pour into cupcake tins (approx. 3/4 of the way full.) Bake at 350 F for ~16-18 min or until the tops of the cupcakes spring back when touched lightly (a toothpick inserted in the middle of the cupcake will come out clean when they are done.)
Allow to cool completely before frosting. For these ones I used a chocolate avocado ganache frosting.