• 3/4 cup coconut flour
  • 6 eggs, room temperature
  • 1/3 cup unsweetened applesauce
  • 1/4 cup water
  • 2/3 cup maple syrup
  • 2 tablespoons vanilla extract
  • 1 teaspoon baking soda

Chocolate Avocado Frosting:

  • 1 avocado
  • 1/3 cup raw cacao powder
  • 3 tablespoons raw honey
  • 2-3 tablespoons maple syrup
  • 2 heaping tablespoons coconut oil, not melted but room temperature
  • 1/2 teaspoon vanilla extract (optional)
  • pinch of sea salt



  1. Preheat oven to 350F and line a standard12-cup muffin tin with baking cups.
  2. In a large bowl, whisk together all the cupcake ingredients until a creamy batter is
formed and no clumps remain.
  3. Spoon the batter into the muffin cups, about ¾ of the way, and bake until 
centres are firm, roughly 22 minutes.
  4. Let the cupcakes cool before transferring to a wire rack and frosting.


  1. While cupcakes are baking, add all frosting ingredients into a food processor and blend until well combined and no avocado chunks remain.
  2. Transfer this to a piping bag or use a knife and spread it on to the cooled cupcakes evenly.
  3. You can also enjoy the frosting as a chocolate pudding and eat it as is for a delicious treat!

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