Cake With A Kick: Chocolate Chilli Cupcakes with Avocado “Creamy” Frosting

Cakes 2

cakes 4

   ✔Refined Sugar Free

✔ Gluten Free

So right now I’m going though a seriously chronic case of post-holiday depression but sadly I don’t think the doctors wold find it particularly prescription worthy. Instead I spend every waking moment of my free time (when I’m not undertaking high doses of retail therapy) baking.

I love delectable biscuits, slices and cakes as much as the next person but I generally (until now) opt to steer clear of them for obvious reasons. There is so much to love about the taste and textures of freshly baked treats but we all know that the nutritional value is nothing to get excited about. However I really NEED cake during this time of acclimatizing to back regular life after 6 months of travelling and spending time back  traipsing in between relatives in England.

These cakes are in-fact not only just an easy way to avoid carborific and sugar loaded treats but they actually contain SUPER FOODS that are packed with nutritional ingredients. Chili contains the same amount of Vitamin C as oranges and works to boost your metabolism and speed up the weight loss process. I use avocado as a cream substitute for the frosting.. the creamy high-fat content and its obscure flavour works really well with sweet recipes as well as savoury. As for the health benefits of avocado, what a gem of a fruit! Thank-you God for Avo. Did you know that if you were plonked on a random dessert island with nothing but avocado and your own skin to eat you would survive (eating your own skin not necessary)! Its high in fiber, sodium and cholesterol-free, provides 20 essential nutrients, vitamins A, C, D, E, K and the B vitamins and is rich in healthy monounsaturated and polyunsaturated fats (such as omega-3 fatty acids). Bloody hell thats a list…not to mention it is known to whiten the whites of your eyes and add a shine to your hair!

Prep: 15 minutes + cooking: 20 minutes

Makes 12 cupcakes

You will need

For the cake mixture:

  • 1 1/4 cup gluten-free self raising flour
  • 1/2 cup desiccated coconut
  • 1/2  cup of cacao OR unsweetened dark chocolate baking cocoa
  • 60 grams 70-80 % cocoa dark chocolate
  • 4 tsps coconut butter
  • 1/4 tsp bi-carbonate soda
  • 1/4 tsp baking powder
  • 3 tsps honey
  • 3 eggs
  • 70 grams natural sweetener OR raw sugar
  • 1/2 cup of almond milk
  • 1 tsp lemon juice

For the chocolate frosting:

  • 2 ripe avocados
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/4 cup of  cacao or unsweetened dark chocolate baking cocoa
  • 20 grams 70-80 % cocoa dark chocolate
  • half a fresh chili OR 2 tsp chili flakes

How to

For the cake mixture:

  1. Preheat the oven to 160Cº and set aside a tray with 12 cupcake papers
  2. Sift together the flour and cacao then add the bi-carb, baking powder and desiccated coconut
  3. Place the chocolate and coconut butter in a saucepan over a low heat until melted
  4. Pour melted chocolate and butter into the mixture and add the honey and whisk with an electric whisk for 1 minute
  5. Heat the almond milk over a low heat for 3 minutes before taking off and stirring, it should have began to thicken by this stage.
  6. Stir in the lemon juice with the milk and pour in to the mixture (option: you can also add 1/2 a fresh chili or 1 tsp chili flakes at this point for an extra kick)
  7. Whisk the eggs and add to the mixture and proceed to whisk the mixture for an additional 2-3 minutes until smooth
  8. Scoop 1 1/2 tbsp into each cupcake holder and place into the oven for 20 minutes
  9. Set aside to cool for 15 minutes

For the chocolate frosting:

  1. Chop up the avocados and place in a mixing bowl
  2. Place the chocolate in a saucepan over a low heat until melted
  3. Add the chocolate, vanilla extract, lemon juice, cacao
  4. Mix with an electric whicker for 2 minutes
  5. Once the frosting is smooth and there are no avocado lumps
  6. Finely grate the chilli into the mixture OR add the desired amount of chilli flakes (recommended 2 tsps)
  7. Whisk for a further 1 minute

Keep Thriving! ♥ Anya