Do you know what I love? Chocolate. Actually my whole family loves chocolate. And chocolate cupcakes. And chocolate. But do you know what my mission has been? To create healthy-ish chocolate cupcakes with sneaky ingredients that you cannot detect that are absolutely de-lic-ious! I’ve had many, and I mean many trial and errors but I think this might be our absolute favourite sneaky chocolate cupcakes with chocolate avocado icing. And yes, you read that right, there is AVOCADO in the icing and you CANNOT taste it. What!!!
A few weeks back, for those of you who follow us on Instagram, we had announced that we will be creating a “Picky Eaters” section on our blog. Here we will share tricks and tips that work for us and our picky eaters to try new things and to get excited about meal time. But before this new section is actually launched, we wanted to share with you a sneak peak of just a super simple tip that works for us.
We’ve realized that in order to break up the daily meal time struggle, we need to try to keep things light and fun around the dinner table. We’ve also learned that variety and switching things up works well for us. By this we mean, something simple like serving dinner on a “new” plate or in a different manner has done wonders for us. Just recently we received a beautiful care package of plates from Young Lux, an amazing company that creates stylish and eco friendly tableware for kids. Their products are modern in design and eco-conscious and what we love most is that their plates are made of bamboo fiber, are non toxic, BPA & phthalates free!
Disclosure: This post is sponsored by Young Lux. As always, all opinions are our own. Thanks for supporting brands that support Sneaky Mommies, Nic & Nat.
I’ve served a whole slew of different meals on these plates and my kids love them. We play games on them like, “how man triangles can you uncover the fastest”, and the kids are always “connecting the shapes” with their food and after each bite re-creating new designs. It’s just a fun new way to serve food I mean have you seen how gorgeous these plates are? No more plastic and rainbow coloured, gender defined plates here, just stylish, minimalistic and modern for this momma. I can’t rave enough about these plates, definitely check them out for yourself.
Ok, ok now back to these amazing sneaky chocolate cupcakes with chocolate avocado icing. Do you want to know what the sneaky ingredient is? Will you believe me if I tell you that it’s beets? Yes, beets! My husband Matt HATES beets, and I mean HATES beets. He says that they taste like dirty soil and he literally gags every time I make a different variation of some sort of beets and make him try it. So when he tried these cupcakes for the first time and he had NO CLUE what was in these guys, you better believe that I was smiling ear to ear. SO SNEAKY!
As for the icing, up there is avocado in there and the kids have no idea and they lick it all up. Hooray! These cupcakes are a dream, fluffy, moist, chocolatey, healthy-ish and just so darn tasty. I can’t even! If you are looking for a simple yet amazing cupcakes recipe THIS IS THE ONE. Really! I hope you make these and enjoy them as much as we do. We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies. Never miss another recipe again by subscribing to our Sneaky Mommies weekly newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
- 2 eggs
- ½ cup almond milk or cow milk + 1 teaspoon apple cider vinegar
- 1½ tsp baking soda
- ¼ cup maple syrup
- ⅓ cup coconut sugar
- ¼ cup melted coconut oil
- 1 cup beet puree (from roasted beets, pureed in a food processor)
- ¼ tsp sea salt
- ½ cup cocoa powder
- ½ cup almond meal
- 1 cup all purpose flour
- ½ cup almond milk
- 1 cup milk chocolate, chocolate chips
- ½ cup soft butter, cut into slices
- 1 whole avocado, diced into small pieces.
- 2 cups icing sugar
- BEETS: To make the beet puree, you will need to roast the beets at 400 degrees. Drizzle 2 large beets with a bit of oil, wrap them in foil and bake for 1 hour until soft. Once cooled slightly, take the skin off and add the beets to a food processor. Process until creamy and smooth..
- CUPCAKES: To make the cupcakes, preheat your oven to 375 degrees F and line a muffin tin with liners.
- Measure out our milk and add vinegar and set it aside.
- In a large bowl, add the eggs and beat them until light and fluffy with a fork.
- Add the baking soda to your milk mixture.
- Add the sugar, maple syrup and milk mixture to the eggs and beat with a hand beater to combine.
- Add the beet puree, coconut oil, salt and mix.
- Add the cocoa powder, almond meal and flour and beat on low to combine.
- Divide the batter into the prepared muffin tin.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely.
- FROSTING: To make the frosting, rinse out your cupcake batter bowl.
- Measure out your chocolate chips and toss them into the bowl along with the avocado.
- Warm up milk in a saucepan until hot and pour into the bowl with the chocolate chips. You want the chocolate chips to melt here so do not touch them for a minute or two.
- Stir them with a spoon to incorporate together.
- Then add your softened butter and using your electric mixer beat the mixture together.
- Add 1 cup of powdered sugar, and mix to incorporate. Once incorporated, add second cup of powdered sugar and mix again. At this time you should have a thick-ish icing.
- Place the icing into the fridge to harden up just a little, about 20-30 minutes. Once a bit hardened it becomes easier to work with and you can then frost your cupcakes with as much of this goodness as possible!
*Recipe slightly adapted from Minimalist Baker, The Best Vegan Gluten-Free Chocolate Cupcakes