Chocolate Avocado Cupcakes with Dairy-Free Strawberry Frosting

These Chocolate Avocado Cupcakes with Dairy-Free Strawberry Frosting are a delicious healthy treat for your Valentine, or any special occasion.

The cupcakes are so chocolaty and moist thanks to the avocado and cocoa combination and sweet just enough thanks to a low-calorie 100% natural Yacon syrup that can be replaced with honey. They are made with almond flour and therefore are also gluten-free. The strawberry frosting is made from real strawberries, dairy-free buttercream, and powdered sweetener.

Ingredients you will need to make these Chocolate Avocado Cupcakes with Dairy-Free Strawberry Frosting:

Avocados – Use medium-ripe avocados for best results.
Eggs – Choose pastured or Omega-3 eggs.
Yacon syrup or Raw honey – If you read my blog post about sugar, you already know about these two sweeteners. Yacon syrup has 1/2 the calories of regular sugar and is rich in prebiotics. Honey is also a lower-calorie sweetener with other great health benefits.
Cocoa powder – When choosing cocoa powder, choose organic Non-Dutch pure cocoa.
Almond flour – Always use flour from blanched almonds.
Vanilla extract – Choose pure vanilla extract from real vanilla beans, not vanilla-infused flavor.
Baking soda – Always choose organic food-grade baking soda.
Salt – I prefer Celtic salt for the mineral content, or Himalayan salt.
Shortening – This will be used for dairy-free buttercream frosting. Use shortening made only from Red Palm Oil or a combination of Red Palm Oil and Coconut Oil. For the dairy version, use softened butter.
Powdered sweetener – Although both of these sweeteners contain Erythritol, I prefer Swerve powdered sweetener rather than Monk Fruit because it also contains oligosaccharides (inulin) prebiotics.
Freeze-dried strawberries – These will be used to make a powder for the frosting. I found them in Trader Joe’s, but Whole Foods also carries them or you can find them online.
Non-dairy milk – We will use a little bit of unsweetened almond milk or coconut milk.

Equipment

Measuring cups and spoons set

Mixing bowl

Food Processor

Nutri Bullet or Blender

Cupcake Form

Cupcake Liners

Frosting Decorating Kit

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Chocolate Avocado Cupcakes with Dairy-Free Strawberry Frosting

Ingredients

For 6 cupcakes:

1-1/2 avocados, mashed
2 eggs
1/2 cup Yacon syrup or honey
1 tsp vanilla extract
1/2 cup cocoa powder
1/2 cup almond flour
1/2 tsp baking soda
1/4 tsp salt

Frosting:

1/3 cup red palm oil shortening (for dairy option softened butter)
3/4 cup powdered Swerve
3-4 tsp almond or coconut milk
2 Tbsp freeze dried-strawberries powder (about 1/2 bag of 34g freeze-dried strawberries)

Directions

Preheat the oven to 350°F. Either place all the ingredients into a food processor and blend until smooth or mash the avocado with a fork and then using a hand mixer, mix all the ingredients together.
Line a cupcake pan with cupcake liners and using a spoon fill them up with the dough.
Place in a preheated oven and bake for 30-35 minutes or until done.
Cool completely before adding frosting.
While the cupcakes cool, prepare the frosting. In a large bowl using an electric mixer, whip together the shortening or softened butter with the powdered Swerve. Add the strawberry powder and 3 teaspoons of the almond or coconut milk, adding a bit more if needed. Mix until the frosting is smooth.
Once the cupcakes are completely cooled, use a frosting decorating kit to frost the tops of the cupcakes. Store the cupcakes in a sealed container in the refrigerator for up to one week. Enjoy!

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