Supreme Chocolate Cupcakes

I won't even bother to mention that they're gluten-free, and... VEGAN!  Oops.

If you like chocolate, fasten your seat belt.  This is gonna be one ridiculously scrumptious, decadent, cocoa-magnificent ride.  Even if you can eat wheat and believe that the only way to achieve perfectly fluffy baked-goods is to use eggs, I implore you - try this recipe.  You will be amazed.

Now, this recipe isn't for the faint of heart.  It's for the adventurous, the daring, the creative.  No butter and no eggs means that we use something here that isn't exactly orthodox.  They're green, they grow on trees, and there's no shortage of them here in southern California.

Avocados.

Yep!  Sounds weird, right?  But when you think about it, there is no more-perfect food for such a recipe.  Avocados share a similar consistency with butter, and not to mention, are wonderfully good for you.  But I won't try to amp up the "health benefits" of these cupcakes.  They may be gluten-free and vegan, but that doesn't mean you should gobble them up and feel no guilt.  They're still loaded with sugar!

Okay, this recipe is going to take some time so give yourself an hour.  Oh, and don't make these on an empty stomach.  You'll just want to scoop the batter out of the bowl and into your mouth before you get them into the oven.

Ready?  Let's go!

What you'll need:

Dry

• 1 1/2 cups all purpose gluten-free flour (I use Trader Joe's)
• 1 tsp xanthan gum (muy importante!)
• 1 1/4 cups sugar 
• 3/4 cups brown sugar
• 1/2 cup cocoa powder
• 1 tsp baking soda (not powder)
• 1 tsp salt
• 1 cup vegan chocolate chips

 Wet

• 1/4 cup coconut oil
• 1 large ripe avocado (mash, then whisk)
• 1 tbsp real vanilla extract
• 3/4 cup almond milk
• 2/3 cup of freshly brewed coffee (the stronger the better)
• 6 oz vegan chocolate (many brands of 70% cocoa bars do not contain dairy) (melted)

Frosting

• 3 large, ripe avocados (you heard me!)
• 1/2 cup cocoa powder
• 1 1/2 cup sugar
• 4 oz vegan chocolate (melted)
• 2 tbsp almond milk
• 2 tbsp vanilla extract 

1. Preheat your oven to 350 F.  
2. Mix all of your dry ingredients in a large bowl.  Set aside.  
3. Mix all your wet ingredients.  It helps to melt the chocolate with the hot coffee.
4. Gradually pour the wet mixture into the dry and combine until smooth. Try using an electric mixer if you have one.  Batter should be thick - not runny.
5. Scoop batter into paper-lined cupcake tray.  Bake for 20 minutes.
6. Set cupcakes aside and allow to cool, about an hour.  

In the meantime, whip up your frosting:

1. Mash the avocados and add sugar and vanilla.  Whisk out all the lumps.  An electric mixer works well for this too.
2. Melt chocolate in microwave.  Add almond milk and whisk until smooth.  
3. Add to the avocado mixture.  Whisk until smooth.  
4. Ice your fabulous little cupcakes once they've cooled.  

 Baking these for someone's birthday?  Try adding some colorful sprinkles.  Bringing them to a potluck?  Dot with white chocolate chips!  No matter where you bring these and no matter how you choose to decorate them, I promise, you will be the most popular person in the room.

Bake on!