Chocolate cupcakes with avocado icing
Indulge in chocolate cupcakes with a creamy avocado icing. This unique recipe combines the nutty goodness of hazelnuts, rich cocoa, and smooth dark chocolate with a health-conscious buckwheat flour base. Sweetened naturally with maple syrup and topped with a luscious avocado-based frosting, these cupcakes are a delightful treat for any occasion. Perfectly moist and flavorful, each bite offers a guilt-free indulgence that's sure to impress both family and friends. Elevate your baking game with this irresistible and nutritious dessert!
Cook time 20 min
Prep time 15 min
Ingredients:
1 cup hazelnuts1/3 cup buckwheat flour
1/3 cup dry cocoa powder
1 tsp baking powder
1/3 cup dark chocolate
1/3 cup olive oil
1/3 cup maple syrup
1/3 cup milk (1% fat)
2 eggs
1 avocado
Indulge in the delectable combination of rich chocolate and nutty hazelnuts with chocolate hazelnut cupcakes. These moist and flavorful cupcakes are beautifully complemented by a unique and creamy avocado icing, offering a delightful twist to traditional cupcake recipes. Perfect for any occasion, these cupcakes will be a hit with both kids and adults alike.
Instructions:
Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners or lightly grease it.
Place the hazelnuts on a baking sheet and toast in the preheated oven for about 8-10 minutes, or until they are fragrant and slightly darkened. Let them cool slightly, then rub them between your hands or with a kitchen towel to remove most of the skins.
Place the toasted hazelnuts in a food processor and pulse until they resemble a coarse flour. Be careful not to over-process and turn them into hazelnut butter.
In a large bowl, combine the hazelnut flour, buckwheat flour, cocoa powder, and baking powder. Stir well to evenly distribute the ingredients.
Melt the dark chocolate using a double boiler or by microwaving it in 20-second intervals, stirring in between until fully melted.
In a separate bowl, whisk together the olive oil, maple syrup, milk, and eggs. Once well mixed, add the melted chocolate and stir until everything is integrated.
Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined, being careful not to over-mix.
Spoon the batter into the prepared cupcake tin, filling each liner about 2/3 full.
Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth and creamy. For an even smoother icing, you can use a food processor or blender.
Once the cupcakes are completely cooled, spread the avocado icing generously on top of each cupcake using a knife, spatula, or piping bag.
Tips:
- Toast the hazelnuts before using them to enhance their flavor. Simply spread them on a baking sheet and bake at 350°F (175°C) for about 10 minutes, or until they are lightly browned and fragrant.
- Make sure the dark chocolate is finely chopped or even grated to ensure it melts uniformly when mixed into the batter.
- Use ripe avocado for the icing to achieve a smoother and creamier texture.
- If the avocado icing is too thick, you can add a bit more milk to reach your desired consistency.
- For a more intense chocolate flavor, you can use Dutch-processed cocoa powder instead of regular dry cocoa powder.
- Allow the cupcakes to cool completely before icing them to prevent the icing from melting.
Chocolate cupcakes with avocado icing are not only delicious but also relatively easy to prepare. The unique addition of avocado in the icing provides a refreshing and healthy twist. Enjoy these cupcakes with family and friends, and savor the delightful blend of flavors and textures that make each bite irresistible.
Nutrition per serving
12 ServingsCalories 120kcal
Protein 4.64g
Carbohydrates 11g
Fiber 4.21g
Sugar 2.58g
Fat 20g
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