Whilst in New York, we frequented Magnolia Bakery several times (made famous by Sex and the City). It absolutely killed me that I couldn’t have their infamous cupcakes due to the wheat, dairy and sugar. I have been waiting for an opportunity to make some cupcakes that I could enjoy.
We celebrated Easter early this year, providing me with the perfect occasion to bake chocolate cupcakes.
The batter is quite sticky, so make sure you use two spoons when placing it in the cupcake liners.
As almond meal has been used for the base, they unfortunately won’t come out completely smooth on top like ‘normal’ cupcakes. On the plus side, this gives you all the more reason to make the chocolate icing!
I am sure many of you would be surprised to see avocado in the icing. This gives it a creamy, smooth texture whilst providing your body with good fats.
Gluten free chocolate cupcakes with chocolate icing
Adapted from The Healthy Chef
Makes 12 cupcakes
- 3 cups almond meal
- 1/2 cup cacao powder
- 2 tsp gluten free baking powder
- 4 eggs
- 2 tsp vanilla extract
- 1/2 cup coconut oil
- 1/2 cup almond milk
- 4 TBSP honey
- Desiccated coconut
- 1 avocado
- 2 TBSP honey
- 1 tsp vanilla extract
- 2 TBSP cacao powder
- Preheat oven to 160C/320F. Line muffin tray with cupcake liners.
- In a large bowl, combine almond meal, cacao and baking powder.
- Mix in the eggs, coconut oil, almond milk and honey until smooth.
- Spoon into prepared liners and bake for 25 minutes, or until cooked through.
- For the icing, either place all ingredients in a food processor and process until well combined or mash the avocado and mix in the other ingredients until smooth.
- Top the cooled cupcakes with icing and sprinkle with desiccated coconut. Enjoy!
What is your favourite chocolately treat to eat at Easter time?