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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’

Ingredients

Coconut Whipped Topping

Instructions

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