Double Dark Chocolate Cupcakes

Double dark chocolate cupcakes are the perfect answer to your chocolate craving. Chocolate cake + chocolate frosting = chocolate match-made in heaven. Black cocoa has almost all of the bitterness processed out of it so it doesn’t taste like super dark chocolate does. A mixture of black and traditional cocoa powders gives these double dark chocolate cupcakes a well-rounded chocolate flavor. And then the frosting.. I use an avocado (yes AVOCADO) chocolate frosting to top these cupcakes off that will deceive your taste buds!

FOR THE CUPCAKES: – 2 1/2 cups (322g) cake flour, sifted – 2/3 cup (100g) black cocoa powder, sifted – 1/3 cup (36g) Dutch-processed cocoa powder, sifted – 1 tsp (4.5g) baking soda – 2 tsp (7g) baking powder – 1 tsp (5g) salt – 3/4 cup (165g) olive oil – 1 1/2 cups (350g) granulated sugar – 1 cup (258g) low-fat plain Kefir, room temp – 1 Tbsp (8g) vanilla extract – 1 mashed banana (90g) – 3 large eggs, room temp – 1/2 cup (100g) hot coffee


FOR THE FROSTING: – 4 ripe avocados (466g) – 3 cups (412g) powdered sugar, sifted – 1/2 cup (74g) black cocoa powder – 1/2 cup (54g) Dutch-processed cocoa powder – 1 tsp (3g) cornstarch – 1/2 (3g) tsp salt


FOR THE CUPCAKES: 1. Preheat oven to 350 degrees.  Prepare a cupcake tin by lining with liners & spraying with nonstick cooking spray. 2. In a medium bowl, combine flour, cocoa powders, baking soda, baking powder, and salt. 3. In a large bowl or stand mixer bowl, add oil, sugar, kefir, vanilla extract, and mashed banana.  Mix until combined. 4. Add eggs and stir until combined. 5. Slowly add dry ingredients to wet, and mix (using a stand mixer or hand mixer) until just combined. 6. Stir in coffee.  Be careful not to overmix!  Batter will be thin. 7. Fill each cupcake tin 1/3 of the way full. 8. Bake 20-22 minutes or a until an inserted toothpick comes out clean.

FOR THE FROSTING: 1. Combine all ingredients in a blender, food processor, or large mixing bowl using a hand mixer (if using a bowl, be sure it’s large – ingredients may splatter!). 2. Scrape the sides and bottom of the bowl as needed to ensure thorough mixing. 3. Generously frost the cupcakes.  If making these for Halloween, decorate with festive sprinkles, candy corn, etc.  Enjoy!