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.