Chocolate-Avocado Cupcakes

Directions

1. 1
   Place oven rack in middle position and preheat oven to 375°F (190°C).
2. 2
   Line cupcake moulds with paper cups.
3. 3
   In a large mixing bowl, sift flour, cocoa powder, baking powder, sugar and salt.
4. 4
   In separate bowl, combine avocado, eggs, butter, vanilla and milk until well blended.
5. 5
   Add liquids to dry ingredients and mix with rubber spatula until dry ingredients are moistened. Batter may look lumpy. Do not over-mix.
6. 6
   Scoop batter and fill cups almost to the top. Bake immediately.
7. 7
   Bake cupcakes for 20 to 25 minutes or until cake tester or toothpick comes out clean when placed into the cupcakes centre.
8. 8
   Allow baked cupcakes to rest in moulds for at least 15 minutes before serving.
9. 9
   Makes about 14 cupcakes.
10. 10
    Tip: For a lactose free version, substitute margarine for butter and soy milk for skim.
11. 11
    *To puree avocado, use a sharp knife and cut into the avocado straight down and around the hard pit inside. Twist into two halves-one half will contain the pit. Carefully and quickly hit the pit with the knife then with a twisting motion, loosen the pit and pull it out. To remove the avocado from the skin, ease a spoon between the flesh and the skin and scoop it out. Then, puree the avocado in a food processor.