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It’s easier for me to think about eating healthy when the weather gets warmer. However, that doesn’t mean I want to give up treats!
I knew I wanted to try out an avocado recipe, and chocolate seems to be the choice comfort sweet.
Pinterest search: avocado chocolate cupcakes.
It looked promising not only for the number of avocados, but also the use of coconut flour in place of wheat flour. While I don’t eat gluten free for the sake of being gluten free, I do appreciate recipes that are genuinely healthier because of it.
I promised myself I wouldn’t edit the recipe as I was making it this time. It’s a struggle, y’all.
And I got through most of it. More on that later.
Be sure to check out the original recipe to make it yourself! I won’t go into as thorough details here. Think of this as a recipe review.
One last thing before we get started, a disclaimer. Avocados here aren’t nearly as good as avocados in the states. I miss buttery avocados! I’d love to try this again when I move back.
What I used:
300 g dark chocolate (chopped or chips)
2 tbsp Coconut oil
3 Hass avocados, pitted and peeled
1/2 cup honey
1 tsp vanilla extract
3 eggs, at room temperature
1/2 cup unsweetened cocoa powder
1/2 cup less 1 Tbsp. coconut flour
For the Avocado Frosting:
One medium sized Hass avocado, pitted and peeled
3 Tbsp unsweetened cocoa powder
3 Tbsp maple syrup
Melt chocolate and coconut oil. I did it in the microwave because I don’t have time for stovetop melting.
Puréed the avocado in the food processor. I almost considered adding a little water to help it along, but that might mess up the consistency while baking. It worked out though, with a little extra time!
Avocados come in different sizes, so I wasn’t sure how many I’d need. The original recipe calls for 2-4 avocados. That’s a big difference! I ended up using 3 and had a little leftover to use for the frosting.
Now I know I wrote a post a while ago about why I quit Pampered Chef. One of the tools that I do enjoy on the rare occasion I need it is the Mini Measure-All Cup. You set the measurement to how much you need, fill it with the ingredient (this is perfect for nut butters!), then plunge it out. Super easy and effective!
I think I originally saw this style measuring cup on Good Eats (who else grew up watching that show and can’t wait for the reboot??). When I saw PC had one while I was a consultant, it was a must!
Next, combine! If you forget that’s chocolate mixed with avocado (it still sounds really weird to me!), it could be like a mint chocolate creation! (Just me?)
Add in the remaining ingredients…
Next the fun part. Fill up the muffin tin and cross your fingers.
While those are baking, I try out the frosting. This is where I detour.
At least with my local avocados, this frosting tasted…well, like avocados and chocolate.
I tried adding powdered sugar to make it more frosting like.
Still tasted like dirt and chocolate.
Like I said earlier, I’d really like to try this recipe again once I have my yummy North American avocados again. I’m used to buttery avocados, which should theoretically make it taste like buttercream??
Frosting did not happen this time.
Well, you ready for the final results?
While the frosting didn’t work out, the brownies were AMAZING. I had them for breakfast with some clotted cream.
I will say they don’t rise as much as I thought they would, so I’d fill them up more next time.
I’d love to try this with a darker chocolate too! The chips I had are semi-sweet, which made it a tad too sweet for my taste. It’s perfectly fine if you didn’t wean yourself off of sugar during your Paleo diet a few years ago and haven’t been able to eat super sweet things since. Just me?