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Chocolate Mousse Cupcakes


Makes 6


I have a slight obsession with stuffing various food items ;) from mushrooms, tomatoes and meatballs to name only a few. I thought a cupcake stuffed with a smooth velvety mousse to add extra enjoyment to my taste buds would be delicious...and I was right.


The avocado chocolate mousse is perfect for this cupcake stuffing mission.


Method:


  1. Preheat your oven to 180C
  2. Line a muffin tray with paper cups.
  3. In a bowl mix together the almond flour, bicarbonate,  coconut sugar and cacao powder.
  4. In a separate bowl mix together the egg, milk, oil, honey and vanilla.
  5. Add the egg mixture to the flour and whisk together to create a smooth batter.
  6. Spoon the batter into the muffin cups.
  7. Pop the tray into your hot oven and bake for 20 to 25 minutes or until a tooth-pick comes out clean when inserted into a cake.
  8. Allow the cupcakes to cool completely.
  9. Using an apple corer take a section out of the middle of the cupcake, taking care not to go all the way to the bottom, as we don't want a hole all the way through the cake.
  10. Pipe your avocado chocolate mousse into the cake hole and around the top of the cake.
  11. Garnish with chocolate chips and nom away.
  12. Store in an airtight container in your fridge for up to 5 days.


You will need:


1 ½ cups of almond flour

½ cup of almond milk

½ cup of coconut sugar

¼ of raw cacao powder

3 tablespoons of honey

2 tablespoons of olive oil

1 teaspoon of vanilla extract

¼ teaspoon of bicarbonate of soda

1 large beaten egg

Dark chocolate chips or buttons for garnish.


Chocolate Mousse Cupcakes