To make the dry mix – combine 190g of wholegrain flour (feel free to use gluten-free flour if you need to), 30g cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda + 1/2 teaspoon of salt. Whisk together.
To make the wet mix – combine 60g coconut oil, 250 ml almond milk, 240g maple syrup, 60g ripe avocado and 1 tablespoon of apple cider vinegar. Blend together until smooth.
Tip the wet mix into the dry mix, add 60g chopped dark chocolate (at least 70%) and mix together until most of the flour lumps are gone.
Pop into cupcake liners on a tray in the oven for 15 minutes (or until you can put a knife in and it comes out clean). Leave to cool.
For the topping, poor the coconut water out of a coconut milk can, leaving just the more solid creamy coconut. Scrap that out into a bowl, and add two teaspoons of stevia. Mix until it starts to thicken. Refrigerate for at least 2 hours so it starts to hold it’s shape. Then spoon over the cupcakes with the back of a spoon. Yum! Add sprinkles of dessicated coconut if you really feel coconutty!
