There’s a lot wrong in the world today, between CO and the Navy Yard. I can’t change that. At these times, I’m simply at a loss for words. All I can do is offer up some chocolate and a virtual hug to all of you out there touched by these tragedies.
I made this cake for the GFE retreat several weeks ago and it was a hit. For more on all the food and fun, I did a roundup , and so did Debi of Hunter’s Lyoness and Valerie of City Life Eats.
Shirley of GFE suggested making the cake as mini-cupcakes instead, and she was right! Somehow, everything is more glorious with frosting on top. Go figure.
The recipe features a not-so-secret ingredient (avocado!) which lends a wonderful creaminess. Don’t worry–I won’t tell if you don’t.
- ½ cup pureed ripe avocado (approx. ¾ of an avocado)
- 3.5 oz bittersweet chocolate, 70-85% cacao, melted
- 1 cup of maple syrup
- ½ tsp mint extract
- 2 tsp vanilla extract
- ½ tsp baking soda
- 2 1/3 cups of almond flour
- 2/3 cup arrowroot flour or cornstarch
- Pinch of salt
Heavenly Chocolate Ganache
- 1 whole avocado (approx. ¾ cup)
- ½ cup maple syrup
- ½ cup cocoa powder
- 1 oz bittersweet (70-85% cacao)chocolate
- 2 tsp vanilla extract
Preheat the oven to 350.
For the cupcakes: puree the avocado, measure out the needed portion and return to the food processor. Add in the chocolate, maple, mint, and vanilla. Combine dry ingredients in a separate bowl and mix well. Stir wet ingredients into dry and mix until just combined. Put generous Tablespoons into mini-muffin liners.
Bake for 15-17 minutes or until a toothbpick comes out clean.
For the ganache–blend the ingredients in the food processor. Taste. Swoon. That’s it.
Remember to give the ones you love an extra big hug. I’ve been feeling sorry for myself for the last few weeks because of all the dental stuff giving me migraines, but this is quite the reminder of what really matters…and what’s just an annoying inconvenience.
I’ve submitted these to Ricki’s Wellness Weekends. Speaking of Ricki, have you seen her new book? (review coming soon!) NomNom-rific!
I like the cupcake idea too! Your cake was one of my favorites from the retreat. I really need to do my recap soon too, miss seeing you! Thanks for posting!
Oh Cheryl, I didn’t think it would have been possible to make that mint chocolate cake any better, because it was divine. But making individual mini-cakes and covering them with ganache??? You’ve now made this my favorite cake in the world! xo
Oh Cheryl – this was amazing cake, and I bet in mini cupcake form, they are even more divine.
It was great to meet you, too! And I can’t wait to see more pics and roundups of the weekend.
You’re right, frosting DOES have a way of making anything more wonderful! It was great to meet you and glad you enjoyed them.
I definitely think the mini-cupcakes made them more fun and even more delish!
Making these into cupcakes was genius! Thanks for taking Shirley’s advice and putting up this great recipe.
Two-bite heavenly chocolate mint wonders! Awesome! 🙂
I think these are going to be my birthday cupcakes this year. 😀
These look wonderful! I am going to make them for my sister’s birthday and make a Halloween version in a few weeks.
I hear you on the events that have been going on, but it is all the more reason to pour love into the world and make it right. And making these cupcakes for someone is a start! 🙂
Thanks and thanks for the inspiration!
Happy birthday–coming up soon?
LOVE the idea of a Halloween version. And I’m all for pouring love on the world and making it right!
I love your blog! I have a future sister-in-law who has celiac disease and I love seeing your ideas, thanks. Found you via the Beltway Bloggers list, love finding other DC area bloggers! http://talenttoplay.blogspot.com
Baking time and temp?
Oh no! Thanks for the heads up, Amanda! Now fixed.
Thank you! Looking forward to trying these. 🙂