This cupcake is rich and fudgey, and has no butter or oil in the cupcake or the icing! The mousse icing can be made in advance and frozen. Same recipe, in cake format (8 inch round pan, 325°F for 25 minutes):
I made these the same day I made gluten free Almond Orange Cupcakes and used the same icing.
1 1/2 cup whole wheat flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1 ripe, mashed avocado
1 cup brown sugar
1 tsp pure vanilla extract
1/2 cup water
Preheat oven to 325°F. Line a muffin tin with cupcake liners.
In a large bowl, combine flour, cocoa, salt, baking soda and baking powder. Mix until uniform.
In a second bowl, combine mashed avocado, vanilla and brown sugar. Mix well with a fork. Add eggs and whisk together.
Add wet ingredients to dry, then stir and add water in until consistency is brownie batter-like.
Scoop batter into cupcake liners and bake for approximately 18 minutes.
Allow to cool fully before icing
Nutrition (1 cupcake without icing)
Icing Nutrition (makes 24 cupcakes)