Hello World KitchenBeta
Decadent, moist dark chocolate cupcakes made with extra virgin olive oil and a rich, creamy avocado chocolate ganache. Completely gluten-free and dairy-free.
Ingredients
Cupcakes
- 1.25 cups Gluten-free 1:1 baking flour — Ensure it contains xanthan gum
- 0.5 cup Dark cocoa powder — Dutch-processed preferred
- 1 cup Granulated sugar — Can substitute coconut sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Extra virgin olive oil — High quality, fruity profile
- 2 large Eggs — Room temperature
- 0.5 cup Almond milk — Room temperature, unsweetened
- 1 teaspoon Vanilla extract
- 0.5 cup Hot brewed coffee — Enhances chocolate flavor; can use hot water instead
Avocado Chocolate Ganache
- 2 medium Ripe avocados — Pitted and peeled
- 0.5 cup Dairy-free dark chocolate chips — Melted
- 0.25 cup Dark cocoa powder
- 0.33 cup Maple syrup — Adjust to taste
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
-
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners.
~10 min -
In a large bowl, whisk together the gluten-free flour, dark cocoa powder, sugar, baking powder, baking soda, and salt.
~3 minSift the cocoa powder if it appears clumpy. -
In a separate medium bowl, whisk the extra virgin olive oil, eggs, almond milk, and vanilla extract until smooth and well combined.
~3 min -
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
~2 min -
Carefully pour the hot brewed coffee into the batter and stir gently until the batter is smooth. The batter will be quite thin.
~2 minThe hot liquid blooms the cocoa powder, releasing a deeper chocolate flavor. -
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
~3 min -
Bake for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
~22 min -
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
~60 minCupcakes must be completely cool before frosting, otherwise the ganache will melt. -
While the cupcakes cool, prepare the ganache. In a food processor, combine the avocado flesh, melted dairy-free chocolate, cocoa powder, maple syrup, vanilla extract, and salt.
~5 min -
Process the ganache ingredients until completely smooth and creamy, scraping down the sides as necessary. If the frosting is too soft, refrigerate for 15-20 minutes to firm up.
~5 minMake sure no green avocado chunks remain for the best presentation. -
Spread or pipe the avocado ganache onto the cooled cupcakes.
~10 min
Nutrition
Equipment
- 12-cup muffin tin
- Cupcake liners
- Mixing bowls
- Whisk
- Food processor or blender
- Wire cooling rack
Tips & Storage
- Gluten-Free Flour Blend Ratio: If making your own blend instead of buying a 1:1, a good standard ratio for cakes is 40% brown rice flour, 30% oat flour (certified GF), 15% tapioca starch, and 15% potato starch, plus 1/2 tsp xanthan gum per cup of flour.
- Choose a fruity, high-quality extra virgin olive oil. The flavor complements dark chocolate beautifully without making it taste savory.
- Avocado ripeness is key for the ganache: they should yield to gentle pressure but not be mushy or stringy inside.
- Storage: Store leftover frosted cupcakes in an airtight container in the refrigerator for up to 3 days. The avocado ganache requires refrigeration. Bring to room temperature for 15 minutes before serving for the best texture.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
