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Black Forest Avocado Cupcakes

These black forest avocado cupcakes are naturally sweetened and packed with rich cherry and cocoa flavor. Paleo, grain free, and a dairy free. Topped with a rich coconut black cherry whipped ‘icing’

Scale

Ingredients

Coconut Whipped Topping

Instructions

  1. Preheat oven to 375 degrees
  2. Strain the thawed dark cherries to omit any extra moister and add to a blender
  3. Add the eggs, avocado, almond milk, apple cider vinegar, and honey. Blend just until combined, about 10 seconds
  4. Transfer the mixture to a bowl and add the dry ingredients. Mix well to incorporate
  5. Pour the batter into 12 greased muffin liners, about 2/3 to the top
  6. Bake for 25 minutes, until the center is set
  7. Once the cupcakes have cooled, start the coconut whip topping
  8. Pat dry the remaining thawed cherries to ensure there is no excess moisture. Puree the cherries and set aide
  9. Scoop 1/4 cup of the chilled coconut cream from the top of the can. Beat until the coconut cream is light and fluffy. Gently fold in the cherry puree
  10. Chill coconut whip another 20-30 minutes before topping the cupcakes. Frost the cupcakes just before serving

Notes

*Top cupcakes with the chilled coconut chip right before serving. The whipped topping needs to stay chilled or it will slowly get runny