Chocolate Cupcakes with Avocado?

Who knew?  Right?  Well, I tried these today but already knew they'd be successful.  I have a friend from Mom To Mom in Jax who turned me on to them but never tried the recipe before.  Sooooo glad that I got around to trying them! Wow!  I made a few alterations to make them a little healthier.  I used all organic ingredients when possible.  Couldn't find organic avocados at the store the other day, but the majority of it's organic!

Here's the recipe:

1 c. avocado puree (mash with a fork then put in food processor for 2 min. )

1 1/2 c. sugar (I replaced the sugar with organic agave nectar to make them sugar free)

1 c. milk (I used about 3/4 c. milk because of the agave nectar)

2 tsp. vanilla

1/2 tsp. balsamic vinegar (weird to bake with, but I swear you don't taste it!)

2 lg. egg whites

2 c. flour (I added a tiny bit extra because of our altitude)

1/2 c. unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350.  Use non-stick spray for cupcake pan or liners.  

Beat avocado puree, sugar (or agave nectar), milk, vanilla, and vinegar with mixer.  Beat in egg whites one at a time, just until incorporated.

Add flour, cocoa, baking soda and salt.  Mix until smooth.  Divide among muffin cups.  Bake until tops are lightly browned and spring back to the touch, 15-20 minutes.  Turn out on rack to cool completely.

Store in airtight container at room temperature for 2 days or freeze for up to 1 month.

You could frost them, but I don't think they need it!  Jessica Seinfeld has a frosting with cauliflower puree and cream cheese, but I'd rather pass on the calories and sugar and just enjoy the yummy cupcakes.  I also made them using my mini-muffin pan and it's a great way to make them into smaller portions for your little ones!

Enjoy!