Makes 12 standard-size cupcakes No need for a twelve-step program here, because being addicted to chocolate, or these cupcakes, for that matter, is a good thing. Not only do you get the good stuff that chocolate brings, but I’ve also added a potassium boost thanks to the avocado in the frosting. The avocado adds not only health benefits but also a smooth creaminess, and no one but you will know it’s in there.
Cupcakes 12 standard-size paper baking cups 1 cup unsweetened plain rice milk 1 teaspoon apple cider vinegar 1¾ cups all-purpose gluten-free flour cup cacao powder 1¼ teaspoons sodium-free baking powder 1 teaspoon baking soda ½ teaspoon guar gum ¼ teaspoon fine sea salt ¼ cup grapeseed oil ¼ cup coconut nectar 2 teaspoons vanilla extract teaspoon stevia powder cup vegan, soy-free plain yogurt (I use So Delicious coconut milk yogurt.
Chocolate Frosting 1 cup coconut nectar ¼ cup coconut oil ¼ cup mashed avocado 2 cups powdered erythritol 1 cup cacao powder 2 tablespoons warm water ¼ teaspoon stevia powder ¼ teaspoon fine sea salt