Gluten Free Chocolate Cupcakes with Choc Avocado Frosting

Serves makes 8

Time 45 minutes plus cooling

Ingredients

¼ cup raw cacao powder 

2 tsp vanilla extract 

2 eggs 

⅓ cup melted butter 

½ cup coconut sugar 

½ cup Greek yoghurt 

130g almond meal 

40g tapioca flour 

15g coconut flour 

1½ tsp gluten free baking powder 

½ cup chocolate chips (dark preferable) 

Frosting

200g dark (70%) chocolate 

2 cups avocado flesh (approx 2 medium avocados), at room temperature

Method

Heat oven to 175°C (fan forced) and line 8x ½ cup muffin tray with patty pans. Add raw cacao powder, vanilla, eggs, melted butter and coconut sugar to a mixing bowl and whisk until creamy.

Add the Greek yoghurt and whisk again. Mix in the almond meal, tapioca and coconut flour and baking powder, then fold in the chocolate chips. Scoop into patty pans and bake for 25-30 minutes.

Remove from the oven and cool in the tin for 10 minutes then transfer to a wire rack to cool completely.

Once cooled make the frosting. Melt chocolate in the microwave or on stove top. Blend avocado flesh until smooth then transfer to a bowl and stir through the chocolate until a thick frosting forms. Once you have the frosting, pour into a piping bag. Set in fridge for 3-4 minutes then pipe the top of the cupcakes, sprinkle a little desiccated coconut over and enjoy!