Chocolate Avocado Cupcakes |Cooking With Amanda

These gluten free, super chocolatey cupcakes are perfect after school or after work or heck - even for breakfast! These cupcakes are filled with avocado, dark chocolate and flaxseed meal, and will power you up for whatever your day holds!

My daughter isn't a fan of avocados. In fact, she downright detests them!

However, if I happen to hide them in a salad, or dice them into a stew, or blend them in muffins - she doesn't even realize she is eating them. Which leads me to believe that for some odd reason, she doesn't like the look of this single-seeded fruit!

But, with a nickname of "alligator pear" (because of its pear-like shape and its bumpy green skin) I guess there are others who share her disdain for the outward appearance of this fruit.

I grew up eating avocados - specifically in pudding form! My mom used to make 3 ingredient avocado pudding with an avocado, coconut milk and sugar and my sister and I would scoop spoon-fuls of this pudding into our mouths in utter silence - and you know food is good when a ten year old and a five year old do more eating than talking!

Since I adore avocados and my daughter doesn't, I have tricked her into eating them numerous times. Very often she will say something about how creamy a salad is or she will say that the stew is extra hearty or the chocolate muffins are just so luscious! Yup - the joys of parenting!

These Gluten Free Chocolate Avocado Cupcakes with Chocolate Ganache Frosting are an adaptation of the chocolate chip avocado muffins that made an appearance here during my early years of blogging. I replaced the whole wheat flour, almond meal and oat bran from the original recipe with brown rice flour and flaxseed meal and instead of dropping in a handful of chocolate chips, I made a chocolate ganache with dark chocolate and coconut milk and used that to "frost" these treats - taking them from muffin status to cupcake status!

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Chocolate Avocado Cupcakes Recipe

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Ingredients

For the Cupcakes:

1/2 cup brown rice flour
1/2 cup flax meal
1/4 cup brown sugar, or coconut palm sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 avocado
1 egg
2 teaspoons pure vanilla extract
1/2 cup almond milk, or milk of your choice
1/4 cup dark chocolate, melted

For the Ganache Frosting:

1/2 cup dark chocolate chips
3 tablespoons full fat coconut milk

Directions

For the Cupcakes:

Preheat the oven to 375°F
Mix the rice flour, flaxseed meal, sugar, cocoa, baking powder, baking soda, and salt together in a bowl.
Place the peeled and sliced avocado, egg, vanilla, milk and dark chocolate in the bowl, and using a handheld electric mixer, beat the wet and dry ingredients up well.
Then spoon mix into a lined muffin/cupcake tray.
Bake for 12-15 minutes.
Let cool.

For the Ganache Frosting:

Make the frosting by melting the dark chocolate - I melted mine by placing the dark chocolate chips in a microwave safe bowl and microwaving for 25 seconds, removing from microwave, stirring and returning back to microwave for another 25 seconds.
Then stirring in coconut milk.
Top cooled cupcakes with ganache and enjoy.