Avocado Chocolate Cupcakes with Coconut Topping

The coconut topping makes them extra special


200gr. (1 3/4 cups) all purpose flour
2 1/2 tsp. baking powder
90-100 gr. peeled and chopped avocado (1 small or 1/2 large)
50-60 gr. (1/3 – 1/2 cup) light brown sugar
50 gr. (1/2 cup minus 1 tbsp.) unsweetened cocoa powder
1 egg
60 ml. (1/4 cup) olive oil
200 ml (1 cup) almond milk
1/4 cup grated dark chocolate (or chocolate chips)
vanilla extract (a few drops)
Topping:1/2 cup powdered sugar plus 1 tsp. almond milk
1 cup grated coconut


1. Sift together all the dry ingredients (except sugar). Set aside.
2. Place the rest of the ingredients in a blender (including sugar) and process until smooth. Pour into a large bowl.
3. Beat the dry ingredients into the liquid mixture until smooth (don’t over beat).
4. Pour batter into 12-15 paper lined cupcake tins (or a part into mini tins if desired).
5. Bake in a preheated 180 deg C (370deg F) oven for 20 minutes (12-15 for mini cupcakes> Test with a toothpick.
6. When cooled spread with plain powdered sugar icing* and then dip the cupcakes in grated coconut.

TIP You can top the mini cupcakes with half a walnut before baking if desired.

*For icing mix 1/2 cup powdered sugar with 1 tsp. milk until smooth.

Mini cupcakes