Chocolate Avocado Cupcakes Recipes

CHOCOLATE-AVOCADO CUPCAKES

Steps:

• Place oven rack in middle position and preheat oven to 375°F (190°C).
• Line cupcake moulds with paper cups.
• In a large mixing bowl, sift flour, cocoa powder, baking powder, sugar and salt.
• In separate bowl, combine avocado, eggs, butter, vanilla and milk until well blended.
• Add liquids to dry ingredients and mix with rubber spatula until dry ingredients are moistened. Batter may look lumpy. Do not over-mix.
• Scoop batter and fill cups almost to the top. Bake immediately.
• Bake cupcakes for 20 to 25 minutes or until cake tester or toothpick comes out clean when placed into the cupcakes centre.
• Allow baked cupcakes to rest in moulds for at least 15 minutes before serving.
• Makes about 14 cupcakes.
• Tip: For a lactose free version, substitute margarine for butter and soy milk for skim.
• *To puree avocado, use a sharp knife and cut into the avocado straight down and around the hard pit inside. Twist into two halves-one half will contain the pit. Carefully and quickly hit the pit with the knife then with a twisting motion, loosen the pit and pull it out. To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out. Then, puree the avocado in a food processor.

AVOCADO CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cups of a muffin pan with nonstick spray and line with paper liners.
• Combine flour, cornmeal, nutmeg, and allspice in a bowl and whisk for 10 seconds to blend. Reserve 2 tablespoons of mixture in a bowl.
• Add nuts to the bowl with the reserved flour and toss to coat. Set aside.
• Pour buttermilk into a bowl and add baking soda. Stir in avocado pieces.
• Cream butter and sugar together in a bowl using an electric mixer on medium speed for 1 to 2 minutes. Turn the mixer to the lowest speed and add eggs 1 at a time, letting the first one fully incorporate before adding the second. Alternately add the flour and buttermilk mixtures in about 4 additions each. Stop the mixer and scrape down the sides of the bowl, making sure there are no clumps at the bottom. Mix on medium speed for 15 seconds. Fold nuts into the batter.
• Use an ice cream scoop to deposit batter into the prepared muffin tin cups.
• Bake in the preheated oven until tops are golden-green and a toothpick inserted comes out clean, 18 to 24 minutes.
• Let cupcakes cool completely, about 30 minutes. Top each with cream cheese frosting.