BEHOLD the most chocolatey, moist, velvety cupcakes of all time.
These lil chocolatey cakes are my absolute favorite and go-to cupcake recipe for two reasons. First of all, they are a total crowd pleaser. I have made these for varying groups of people and the one thing I can guarantee is that if you put a plate of these babies down, they will be gone in 10 minutes. The second reason these are my go-to recipe is because (brace yourselves) they are actually kind of GOOD FOR YOU. Yep. There. I said it. Chocolate cupcakes that are actually kind of good for you. And you can actually kind of quote me on that.
But in all seriousness these cupcakes taste super decadent while also being high in protein, fiber, and antioxidants. Not to mention they are refined sugar free and flourless! Well, kind of – they use coconut flour!
Coconut flour can be a tricky thing to bake with because it sucks up moisture like nothing I’ve ever seen before. This is a good thing to remember when reading or making recipes that use coconut flour because the liquid to dry ratio should always look way off. If 6 eggs looks like a lot to you in this recipe, I promise it’s not. It is also what leaves these cupcakes super moist, velvety tasting and protein PACKED!
Lastly, These cupcakes use an avocado chocolate frosting. The chocolate masks the avocado flavor, leaving you with sweet, creamy, chocolatey goodness packed with healthy fats.
IMPORTANT: DEFINITELY line your muffin tins. As great as coconut flour is, it really likes to stick to things. If you don’t line the tins, you will have yourself a stage 5 clinger and a lot of mess. Just trust me, okay?
I have really good luck with avocados.
- ¾ cup coconut flour
- 1 tsp baking soda
- pinch sea salt
- ¼ cup cocoa powder
- 1/2 cup coconut oil, melted and cooled
- 6 eggs
- 1/3 cup maple syrup
- 1 ½ tsp vanilla extract
- 1 cup raw carob chips (or unsweetened organic chocolate chips)
- CHOCOLATE AVOCADO FROSTING:
- 1 avocado
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- ½ cup cocoa powder
- ½ cup maple syrup
- Preheat oven to 350F. Line 12 muffin tins with parchment liners and set aside.
- In a bowl, whisk together the coconut flour, baking soda, salt, and cocoa powder.
- In a large mixing bowl, beat eggs until completely uniform. Add the melted and cooled coconut oil, the maple syrup, and the vanilla extract. Whisk to combine.
- Add the dry ingredients to the wet and mix together with a wooden spoon or spatula until combined. Fold in the carob or chocolate chips until evenly distributed.
- Let sit for a few minutes or until the coconut flour has absorbed most of the liquid. Scoop batter into prepared muffin trays filling each one almost to the top. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
- While the cupcakes are baking, prepare the icing. Place all ingredients in a high speed blender or food processor and beat on high until it is creamy and smooth, with no visible avocado lumps left over. Cover and chill until ready to assemble.
- Once the cupcakes are done, allow them to cool completely before icing. Top each with a generous helping of the avocado frosting and garnish with flaked coconut and/or more chocolate/carob chips.